Cream Cheese Cake – Sandy Van Leeuwen

By Admin · June 23, 2010 · Leave a comment

1 3oz Pkg lemon jello dissolved in 1 cup boiling water.  
Place in frig until syrupy.
Whip 1 can cold evaporated milk – set aside
Cream together;
1-8oz and 1-3 oz pkg of cream cheese

1 cup sugar

2 Tbsp vanilla

Add jello and 1 regular can of well drained crushed pineapple to the cheese mix.  Add whipped
 milk.
**
Make the crust before you start the filling:
15 double graham crackers crushed.
Add ¼ pound melted butter. Mix and
press ¾ of the crackers in the bottom of a 9X13
pan.  
Pour the mixture over the crust.
Sprinkle the rest of the crumbs on top and
put it in the refrigerator. This can be made a day
ahead.