Ice Box Cheesecake

1. 1

   Dissolve Jello in 2/3 cup boiling water. Cool to room temperature.

2. 2

   Mix Graham cracker crumbs with melted butter reserve 1/3 cup for topping and press remainder into bottom only of 10 x 13 in. pan.

3. 3

   Cream sugar cheese and vanilla until fluffy, add cooled Jello and mix well to combine. If using pineapple, drain well and stir into cheese mixture.

4. 4

   Whip well chilled evaporated milk until stiff. Fold gently into cheese mixture and then spread over crumbs in pan.

5. 5

   Sprinkle reserved crumbs over top and chill well (2-3 hrs) before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.