Try this Pineapple Cheesecake recipe, or contribute your own.
Suggest a better descriptionDissolve gelatin in hot water and chill until syrupy. Beat the milk which has been chilled for several hours until it forms stiff peaks. (The milk which I made from powdered milk does whip up nicely) Beat the jello until foamy and beat it into the milk. Cream the cheese with the Equal (sugar) and vanilla. Fold into the beaten milk. Fold in the crushed pineapple. Crush crackers fine and add the melted margarine. Press into a springform pan. Pour the cheesecake mixture into the pan. Chill at least 4 hours. Posted to EAT-L Digest 16 Jan 97, by Marietta J Slater
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Serving Size: 1 Serving (1778g) | ||
Recipe Makes: 1 | ||
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Calories: 3498 | ||
Calories from Fat: 2023 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 224.8g | 300 % | |
Saturated Fat 70.1g | 351 % | |
Monounsaturated Fat 87.7g | ||
Polyunsanturated Fat 50.2g | ||
Cholesterol 249.5mg | 77 % | |
Sodium 4349.5mg | 150 % | |
Potassium 988.2mg | 26 % | |
Total Carbohydrate 336.8g | 99 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 325.1g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3498
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