24-hour cheese cake

Yield: 1 Servings

Measure 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

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.

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