Recipe: Cherry Cheesecake (No-Bake)

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.