Lime Jello Cheesecake w/Pineapple
This is a slight twist on the classic Hawaii jello cheesecake recipe - For St. Patrick's Day, Instead of using the strawberry jello on the top, I decided to try using a lime jello with pineapple in it. Do you remember when the school would serve green jello with pineapple in it? One of my favorites next to the orange juice jello! Happy Saint Patrick's Day!!
- 1 Cup Flour
- 1/4 Cup Brown Sugar
- 1 Block Butter
- 1/4 Cup Chopped Walnuts (use macadamia nuts if you want)
- 3 oz. Box Lemon Jello
- 1 Cup Hot Water
- 8 oz. Cream Cheese (room temperature)
- 8 oz. Cool Whip
- 1 teaspoon Vanilla
- 3/4 Cup Powdered Sugar
- 2 3oz Boxes Lime Jello
- 3 Cups Hot Water
- 1 small can crushed pineapple
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Mix flour, brown sugar, butter and nuts in a bowl, press evenly into a 9"x13" pan and bake at 400 degrees F for 12-15 minutes. Be sure not to burn the crust. Allow to cool before adding next layer.
Dissolve lemon jello in 1 cup of hot water (this is less water than normal). In a seperate bowl, combine cream cheese (room temperature), powdered sugar, vanilla and blend with mixer. Add Cool Whip and continue mixing. Once lemon jello has cooled completely, slowly add to cream cheese mixture using mixer. Pour mixture over crust and refrigerate for 2 hours.
Dissove 2 boxes of lime jello into 2 2/3 cups of hot water. Stir well to ensure that all of the gelatin is dissolved. Strain crushed pineapple in a sieve and push pineapple down into sieve with a spoon to remove as much of the juice as possible. Once the jello is completely cool, mix pineapple into the jello and pour cooled jello mixture onto cream cheese layer and allow to set. Be sure that the first layer is completely cooled and set before pouring second layer.