Aunt Esther’s Lemon Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
12 ounces softened cream cheese
1 cup milk
1 package lemon Instant Pudding
1 can crushed pineapple (drained)
Graham Cracker Crust / topping:
1 ¼ cups graham cracker crumbs
½ stick butter or margarine (melted)
¼ cup sugar
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Directions: |
Directions:Using an electric mixer combine cream cheese and milk. Mix until creamy. Add pudding and continue mixing until combined with cream cheese and milk. Pour in drained crushed pineapple and stir until pineapple is mixed in. Pour into graham cracker crust. Sprinkle top with reserved ½ cup of crumbs. Cover and refrigerate two hours or over night.
For Crust: Stir crumbs, melted margarine and sugar together until well blended and crumbly. Remove ½ cup of mixture and set aside. Press remaining crumbs into a 1½-quart oblong 2-inch deep Pyrex dish.
This recipe may be doubled and placed into a large oblong Pyrex dish. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:30 min & setting time |
Personal
Notes: |
Personal
Notes: Katherine: I never realized how wasteful I have been all my life. I discovered this sad truth when I had opened a jar of peanut butter that appeared to be empty. Shep was hungry though, and I had some bread and jelly, so I was determined to work on the jar and scrape out enough to make a sandwich. After about 5 minutes, I had enough to spread a thin layer on a piece of bread. As I gave him the sandwich, I thought about all the jars of peanut butter that I had threw out in GA that were not so “clean”. It made me sad, especially when I thought of all my friends in Nava that don’t have enough food. I hope I have learned my lesson.:)
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