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1 11.1 oz. pkg. Jell-O No Bake Real Cheesecake
2 Tbs. sugar
5 Tbs. margarine, melted
1 Tbs. water
1 tsp. ground ginger
1 20 oz. can crushed pineapple, well drained, divided
1 1/2 C. cold milk
2 tsp. grated lemon peel
Mix Crust Mix, sugar, margarine, water and ginger with fork in 9-inch square pan until well blended. Reserve 2 Tbs. of the crumb mixture. Press remaining crumb mixture firmly onto bottom of pan with dry measuring cup; cover with half of the pineapple. Beat milk, Filling Mix and lemon peel with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon over pineapple layer in crust. Refrigerate at least 1 hour. Top with remaining pineapple and reserved 2 Tbs. crumb mixture. Serve immediately or cover and refrigerate until ready to serve. Cut into 8 bars. Store leftover bars in refrigerator.
Yield: 8 servings
2 Tbs. sugar
5 Tbs. margarine, melted
1 Tbs. water
1 tsp. ground ginger
1 20 oz. can crushed pineapple, well drained, divided
1 1/2 C. cold milk
2 tsp. grated lemon peel
Mix Crust Mix, sugar, margarine, water and ginger with fork in 9-inch square pan until well blended. Reserve 2 Tbs. of the crumb mixture. Press remaining crumb mixture firmly onto bottom of pan with dry measuring cup; cover with half of the pineapple. Beat milk, Filling Mix and lemon peel with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon over pineapple layer in crust. Refrigerate at least 1 hour. Top with remaining pineapple and reserved 2 Tbs. crumb mixture. Serve immediately or cover and refrigerate until ready to serve. Cut into 8 bars. Store leftover bars in refrigerator.
Yield: 8 servings
