"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pineapple Cheesecake, by JoLene Henehan, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. 6 oz. lemon Jello 1 cup boiling water 8 oz. Philadelphia cream cheese 1 cup sugar 1 tsp. vanilla 1 can chilled milnot whipped large can crushed pineapples, chilled and drained
Dissolve Jello in cup of boiling water. Let cool. Cream cheese, sugar and vanilla. When Jello mixture is cool, add cheese mixture. Fold in milnot (whipped stiff) and add a can of crushed pineapple. Pour into 13x9 Graham cracker crust. Refrigerate until you serve.
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