If you’re a fan of cheesecake, then this recipe is for you. Made with simple ingredients such as lemon Jell-O, cream cheese and crushed pineapple, this cheesecake is a delight to the palate!
Ingredients
- 1 pkg. lemon Jell-O
- 1 c. boiling water
- 3 Tbsp. lemon juice
- 1 (8 oz.) pkg. cream cheese
- 1 c. sugar
- 1 small can drained, crushed pineapple
- 2 tsp. vanilla
- 1 large can Milnot
- 2 pkg. graham crackers
- 1/2 c. oleo (1 stick)
Baking Instructions
- Mix first 3 ingredients.
- Mix next 4 ingredients.
- Whip Milnot until stiff.
- Roll graham crackers and mix with 1 stick of oleo. Press crackers (half) into bottom of pan.
- Combine the cream cheese mixture into the Jell-O mixture and fold in the Milnot. Put on top of graham crackers.
- Add remaining crackers on top. Chill several hours.
Calorie: 400
Total cooking time:45 minutes
Difficulty level: Easy
A Cheesy Tale of Triumph and Tragedy
Back in the day, when my baking skills were as finely honed as a spoon, I decided to dive headfirst into the world of cheesecakes. Armed with a recipe that included **lemon Jell-O**, **boiling water**, **lemon juice**, **cream cheese**, **sugar**, **pineapple**, **vanilla**, **graham crackers**, and **oleo**, I was ready to face the culinary challenge of a lifetime.
The Jell-O Jab
After I’d mustered enough courage, I mixed the first three ingredients, the lemon Jell-O, boiling water, and lemon juice, which is when I discovered that boiling water was, in fact, hot. Who would’ve thought, right? The smell of lemon began to fill the kitchen, and I felt like a real chef, aside from the tiny Jell-O granules lodged in my eyebrows.
Cream Cheese Catastrophe
Next on the recipe list was to mix the cream cheese, sugar, drained crushed pineapple, and vanilla. I suddenly found myself in a wrestling match with the cream cheese, which seemed determined to stay lumpy. After a few minutes of vigorous mixing, however, I finally emerged victorious… and covered in a fine layer of sugar dust.
The Milnot Misstep
Then came the real challenge: whipping the Milnot until it was stiff. I cranked the mixer to the highest setting and was immediately greeted with a Milnot shower. As I stood there, dripping with dairy, I couldn’t help but laugh. This was turning out to be quite the sticky situation.
Graham Cracker Crunch
Rolling the graham crackers and mixing them with the oleo was the next task. Now, I’m pretty sure that somewhere in the cracker-rolling process, I was supposed to use a rolling pin. But where’s the fun in that? I opted for a more hands-on approach, and by hands-on, I mean I smashed them with my fists. The resulting crumbly chaos was half-pressed into the bottom of the pan, ready for the next step.
The Great Mix-Up
The next step was to combine the cream cheese mixture into the Jell-O mixture and fold in the Milnot. Now, ‘folding’ in baking is one of those terms that sounds a lot simpler than it actually is. After several minutes of confused stirring, I decided that my version of ‘folding’ was good enough.
I then put the mixture on top of my somewhat squashed graham crackers, added the remaining crackers on top, and popped it into the fridge to chill.
Chill Out, It’s Just a Cheesecake
Several nail-biting hours later, I opened the fridge to find that my cheesecake creation had set. I took a tentative bite and was pleasantly surprised. Despite the Jell-O in my eyebrows, the sugar dust in my hair, and the Milnot still dripping from the ceiling, it was safe to say that my cheesecake was a success.
So, my dear reader, while my journey through the land of cheesemaking was fraught with mishaps and mayhem, the result was a deliciously worth it. And remember, even if you find yourself wrestling cream cheese or showering in Milnot, it’s all part of the fun in the kitchen. Just maybe wear a raincoat next time.
