Pineapple Cheese Cake Recipe

Name: Pineapple Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pkg. lemon Jell-O; 1 c. hot water; 1 tall can evaporated milk; 1 (8 oz.) pkg. cream cheese; 1 c. sugar; 1 tsp. vanilla; 1/2 lb. graham crackers; 1/4 lb. margarine; 1 (heaping) Tbsp. powdered sugar; 1 c. crushed pineapple, drained

Servings: persons

1 pkg. lemon Jell-O
1 c. hot water
1 tall can evaporated milk
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1/2 lb. graham crackers
1/4 lb. margarine
1 (heaping) Tbsp. powdered sugar
1 c. crushed pineapple, drained

1
Dissolve Jell-O in hot water and chill until syrupy.
2
Beat milk, which has been chilled several hours, until it forms stiff peaks.
3
Beat syrupy Jell-O until foamy, then beat it into the milk.
4
Cream cheese with sugar and vanilla; fold into beaten milk. Fold in crushed pineapple.
5
Crush crackers fine; add powdered sugar, then melted margarine.
6
Sprinkle 1/2 crumbs in a large rectangle pan.
7
Pour in cake mixture and top with remaining crumbs.
8
Chill at least 4 hours.

No nutrition data on file — estimate from the ingredient list.

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 pkg. lemon Jell-O, 1 c. hot water, 1 tall can evaporated milk, 1 (8 oz.) pkg. cream cheese, and more.

Yes, Pineapple Cheese Cake 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.

Pineapple Cheese Cake

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