A friend gave me this once - I must've asked her for the REC Refrigerator Pineapple Cheesecake

D

dawnnys

Well-known member
I haven't made it yet (just now ran across the recipe card, stuck in between a couple of things next to my old oven), but I do remember it was very good when I had it.

Serves 8

1 graham cracker pie crust

1 1/2 lbs lowfat cottage cheese

1/4 cup sugar

1 cup boiling water

8.5-oz can crushed pineapple

3-oz package lemon-flavored Jell-O

2 tsp cornstarch

1 T cold water

Dissolve jell-o in boiling water and cool until lukewarm. Mix cottage cheese and sugar in food processor or blender. Slowly add jell-o mixture and blend WELL. Pour cheese mixture into crust and chill until firm.

Dissolve cornstarch in the cold water. Put pineapple (with juice) and the cornstarch mixture in a saucepan and bring to a boil, stirring constantly until thickened. Cool 15 minutes and spread over cheesecake; chill at least an hour before serving.

 
and I had to chuckle as I picture you watching your old stove come out and what you might find

lurking behind/under/side of it if it's been in place for forever and a day. Have that bucket and mop ready!

 
This reminded me of this one copied years ago from the box---REC: Pineapple Philly Pie...

Pineapple Philly Pie

Recipe By :philadelphia Cream Cheese
Serving Size : 8

For fruit filling:
1/3 cup sugar
1 tablespoon cornstarch
1 8 1/4-oz can crushed pineapple -- not drained

1 9 inch unbaked pastry shell
For cheese filling:
1 8-oz package cream cheese -- at room temperature
1/2 cup sugar
1/2 teaspoon salt
1/2 cup milk
2 eggs
1/2 teaspoon vanilla
1/4 cup chopped pecans

To make the fruit filling: In a saucepan, combine the sugar and cornstarch. Gradually add pineapple. Cook, stirring constantly, until clear and thickened. Cool. Spread onto the bottom of the pastry shell.

To make the cheese filling: combine the cream cheese, sugar, and salt, mixing until well blended. Blend in the milk, eggs, and vanilla.

Pour the cheese filling over the pineapple filling. Sprinkle with nuts.

Bake in a preheated 400-degree for 15 minutes. Reduce heat to 325 degrees and continue baking 40 minutes.

Cool thoroughly and chill before serving.

Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.

 
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