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Pineapple Cheesecake
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  • 12 oz (336 grm). block cream cheese
  • 1 6 oz (168 grm). package lemon jello
  • 1 can COLD evaporated milk
  • 1/2 cup (125 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 1 16 oz (448 grm). can crushed pineapple
  • 1/2 cup (125 ml) water
  • 1 graham cracker crust
  • Mix jello with 1/2 cup (125 ml) hot water until dissolved.
  • Add cream cheese and vanilla.
  • Beat can of COLD evaporated milk using mixer until really whipped.
  • Add sugar.
  • Pour into jello mixture.
  • Pour into graham cracker crust.
  • Refrigerate for at least 1 hour or more.

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