Milnot Cheesecake Recipe

Name: Milnot Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 ounce) package lemon Jell-O gelatin; 1 cup boiling water; 1 (8 ounce) package cream cheese; 1/2 cup sugar; 1 can crushed pineapple, drained; 1 teaspoon vanilla; 1 2/3 cups Milnot evaporated milk, whipped; 3 cups graham crackers, crumbs; 1/2 cup melted butter; 1 envelope knox gelatin

Servings: persons

1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
1 (8 ounce) package cream cheese
1/2 cup sugar
1 can crushed pineapple, drained
1 teaspoon vanilla
1 2/3 cups Milnot evaporated milk, whipped
3 cups graham crackers, crumbs
1/2 cup melted butter
1 envelope knox gelatin

1
Dissolve jello in boiling pineapple juice and water to equal 1 cup.
2
Chill until slightly thickened.
3
Cream together cheese, sugar and vanilla.
4
Add jello and blend well.
5
Fold in stiffly whipped Milnot.
6
Add crushed pineapple and mix well.
7
Mix graham crackers and melted butter together.
8
Pack 2/3 of mixture on bottom and sides of 9x13 cake pan.
9
Add filling and sprinkle with remaining crumbs.
10
Chill several hours or overnight.

1333

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 ounce) package lemon Jell-O gelatin, 1 cup boiling water, 1 (8 ounce) package cream cheese, 1/2 cup sugar, and more.

Yes, Milnot Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milnot Cheesecake

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