Happy Christmas Eve
From: A'lil Country Sugar
This pie came about when I was trying to find a place to use
those awful pre-baked frozen pie crusts.
You know, the ones in the grocer freezer that demands you take
shortcuts when creating your foods.
Never again will I buy frozen pie crust.....
But they served the purpose for this pie.
You can also buy the pre-made graham cracker crusts,
or make your own for this pie.
Just don't buy the frozen ones......
Typed above is my little piece of advice for you today.
This was a very good no-bake cheesecake,
and I loved the idea of using Jell-O.
It added lots of flavor, and the cheese cake part set up nicely.
No-Bake Cherry Cheesecake
2 Prepared (9 in.) baked pie crusts (make your own, or use a graham cracker crust)
1 (6 oz.) package pineapple Jell-O
1 c. boiling water
1 (8 oz.) package cream cheese, soft
1 c. white sugar
1 tsp. vanilla
3 TBS lemon juice
1 (12 oz.) can evaporated milk
1 (21 oz.) can cherry pie filling
Dissolve pineapple jell-o in boiling water, set aside to cool.
In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the pineapple jell-o mixture and lemon juice.
In a separate bowl, whip evaporated milk. I used a hand whisk and whisked it till it was foamy. Fold into the cream cheese mixture. Pour into the prepared pie crusts.
Chill for 4 hours, then top with cherry pie filling.