Pineapple Cheese Torte (cake)
Pineapple Cheese Cake ( no bake )
Crust:
2 cups crushed graham crackers
1/3 cup sugar
1/2 cup melted butter or margerine
1 ts. cinnamon
Combine all ingredients and pat into a 9x13x2 cake pan
(reserving about 1/2-3/4 cup for top) and bake at 425 for 5 minutes. Cool.
Mixture for torte:
1-8 oz. pkg. cream cheese
1/2 cup sugar
1 pkg. lemon or orange jell-o
1 cup hot water
1/4 cup pineapple juice
1 #2 can crushed pineapple
(20 oz. in it's own juice is what I use)
1 can evaporated milk, refrigerated over night
2 ts. vanilla
Mix hot water with jell-o, add pineapple juice, let cool until it begins to congeal. Mix cream cheese with the sugar. Whip chilled milk in a large cold bowl until it is stiff. Add cheese mixture and whipped milk to jell-o and fold in gently, add vanilla and pineapple. Pour mixture into crust and sprinkle reserved crumbs on top, refrigerate for about 4-6 hours before serving.
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