Pineapple Cheesecake Recipe

Pineapple Cheesecake

Yield: 16 Servings

Ingredients

8 ou nonfat cream cheese; softened
11 ou graham crackers; crumbled fine
1/4 cu margarine
1 pa gelatin; lemon
1/2 cu sugar
18 ou crushed pineapple; drained
6 ou evaporated skimmed milk
1 cu boiling water

Instructions

Put cream cheese in bowl and let soften. Mix jello in bowl with hot water. Let cool. Make pie crust with crushed graham crackers and margarine. Put into sprayed 9x2x12 inch baking dish; reserving 1/4 cup for the top. Press down in baking dish. Cream the cheese, adding sugar gradually, then add jello very slowly and mix thoroughly. Beat can of evaporated skimmed milk in large bowl until fluffy with electric mixer. Mix in jello mixture. Add drained pineapple, stir. Put in baking dish. Sprinkle remaining crumbs on top. Refrigerate for at least 2 hours. Calories 177.0, fat 4.9g,
24.7% from fat per serving. 16 servings.

Per serving: 178 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 29g Carbohydrate; 2mg Cholesterol; 245mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Contributor: Back to the Country Newsletter (Barbara Schmidt)

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