Wednesday, October 5, 2011

Unbaked Pineapple Lime Cheesecake

This fluffy and sweet "no-bake" cheesecake of mine has become such a hit at the office, that I can no longer bring anything else to work parties or potlucks!  Try this simple recipe yourself and bring the cake to an event.  Just wait and see...after one bite, your devouring guests will ask you to make this over and over again.  

What you'll need:
2 1/2 cups graham cracker crumbs
7 tbsp. margarine or light butter melted
3/4 cup sugar, divided
3 pkg. (8 oz. ea.) 1/3 less fat cream cheese, softened
1 pkg. (3 oz.) lime jello
1 can of pineapple chunks
1 tub (8 oz.) cool whip lite, thawed

Step 1:
In a food processor, grind up the graham crackers until they are fine and make up 2 1/2 cups.  

Step 2: 
In a small bowl, mix the crumbs and 1/4 cup of sugar together.

Step 3: 
Pour in the melted margarine or light butter and mix until it becomes evenly incorporated.

Step 4:
Pour the moist mixture into a 13x9 in. pan.

Step 5:
Press the mixture firmly onto the bottom of the pan and refrigerate while prepping the filling.

Step 6:
In a large bowl, beat the cream cheese and remaining 1/2 cup of sugar with an electric mixer on medium speed until well blended.

Step 7:
Add the lime jello to the bowl and mix until blended.

Step 8:
Drain your can of pineapples, but save the juice for a cocktail later!

Step 9:
Cut the pineapple chunks in half for small pieces.

Step 10:
Stir in the pineapple chunks.

Step 11:
Carefully fold in the cool whip to maintain a light fluffy mixture.

Step 12:
Spoon over crust, cover and refrigerate for about 4 hours. Makes about 16 servings.

Final Step:
With a spatula, cut out individual squares for your guests.  
Top it off with a dollop of cool whip and a slice of lime to let your guests know the flavor of the cake.

Final Note: Get creative and try different jello and fruit flavors!
Orange Jello/Fresh Blueberries
Lemon Jello/Fresh Raspberries

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