24-hour cheese cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| 30 | Graham cracker crumbs | |
| ¼ | pounds | Margarine; melted |
| 1 | tablespoon | Sugar |
| Filling: | ||
| 8 | ounces cream cheese | |
| 2 | teaspoons vanilla | |
| 1 | cup sugar | |
| 1 | large evaporated milk, canned & chilled | |
| 1 | package lemon jello | |
| 1 | cup boiling water | |
Directions
Recipe by: Mary Mihalek
16 ounces crushed pineapple Dissolve jello in water; let cool. Mix cream cheese, sugar, and vanilla.
Beat milk till thick and foamy. Fold cooled jello, cheese mixture, and whipped milk thoroughly and pour into graham cracker crust. Chill 24 hours.
File
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