Light cream cheese dessert!
Indulge in some pineapple-flavored goodness with this simple recipe. It doesn’t need more than some fruit, cream cheese, gelatin, and whipped topping to mix into the best cake to keep in your fridge.
This is the classic cheesecake recipe, slightly fixed to add some pineapple flavor. It is easy to make in any kitchen, and it has no need for an oven. You can sneak this fruit in your child’s dessert, and they will keep asking you for more every time. We won’t judge you if you keep a few slices for yourself, either. It’s pretty good on its own. Enjoy!
Check out the full recipe in the link below!
Photo: kraftrecipes.com
Ingredients:
- 30 vanilla wafers, finely crushed (about 1 cup)
- 3 Tbsp. butter or margarine, melted
- 1/2 tsp. ground cinnamon
- 1 env. KNOX Unflavored Gelatine
- 1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions:
- Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
- Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min.
- Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally.
- Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended.
- Refrigerate 30 min. or until slightly thickened.
- Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.
Recipe from: kraftrecipes
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