Cheesecake Style Dessert (No Baking)

1. 1

   Prepare a graham cracker crust into the bottom of either a 9x13 inch pan or into 3-9inch pie pans using 'Basic Graham Cracker Crust#63068' doubled.

2. 2

   Reserve 1/4 cup of crust for topping.

3. 3

   While the lemon Jell-O and the can of evaporated milk are chilling-- put a large glass bowl and the beaters of your mixer in the refrigerator to chill as well.

4. 4

   Cream together the cream cheese, sugar and vanilla.

5. 5

   Add the softened unflavored gelatin to the cheese mixture.

6. 6

   Mix in the drained crushed pineapple.

7. 7

   Add the semi-hard lemon Jell-O to the mixture in steps 4-6.

8. 8

   Fold the beaten evaporated milk to the mixture.

9. 9

   Pour into either a 9 x 13 pan or 3 pie pans you have already lined on the bottom with the graham cracker crust.

10. 10

    Lightly sprinkle the reserved graham cracker crust on the top of the dessert.

11. 11

    Refrigerate at least overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.