dissolve jello in water; cool.
cream sugar, vanilla, and cream cheese.
add jello; mix well.
whip milnot with cold beaters until fluffy.
fold milnot into jello mixture.
add butter to graham cracker crumbs and pack into a 9x13 pan.
add filling to crust.
sprinkle with more graham cracker crumbs.
keep refrigerated.
et aside.
Whip chilled milnot and sugar together until stiff
Dissolve gelatin in boiling water.
Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla.
Add pineapple.
Add gelatin and blend well.
In large cold bowl, whip Milnot until stiff.
Fold Milnot into gelatin mixture.
Mix graham cracker crumbs and melted oleo.
Pack 2/3 of crumb mixture on bottom and sides of 9 x 13-inch pan.
Add filling and sprinkle with remaining crumbs.
Chill overnight.
Cut into squares and serve.
Dissolve gelatin in boiling water and chill until slightly thickened.
Cream together cream cheese, sugar, vanilla and then add gelatin and blend well.
Stiffly whip Milnot and then fold into other mixture, then pour into pan, then sprinkle the top with remaining graham cracker crumbs.
Dissolve jello in boiling pineapple juice and water to equal 1 cup.
Chill until slightly thickened.
Cream together cheese, sugar and vanilla.
Add jello and blend well.
Fold in stiffly whipped Milnot.
Add crushed pineapple and mix well.
Mix graham crackers and melted butter together.
Pack 2/3 of mixture on bottom and sides of 9x13 cake pan.
Add filling and sprinkle with remaining crumbs.
Chill several hours or overnight.
Dissolve jello in water.
Cream sugar and cream cheese together, then mix jello and cream cheese mixture together, adding vanilla and lemon juice.
Whip Milnot, then fold into other mixture.
Pour into a 9 x 12-inch graham cracker crust in a 9 x 12-inch pan.
Chill until stiff and serve.
nd mix thoroughly.
Whip Milnot and combine with jello and
Cheesecake:
Combine 1st 3 ingredients;
Dissolve lemon jello in 1 c. boiling water.
Set aside to cool.
Roll out about 30 graham crackers.
Mix crumbs with butter. Sprinkle bottom of 8 x 12 in. baking dish with half of the crumb mixture.
Reserve the rest for the top of the cake.
Cream together cream cheese and sugar.
Whip
chilled Milnot until thick.
Add cheese/sugar and jello and whip together.
Pour over crumbs.
Add rest of crumbs to top of cheesecake.
Dissolve jello in 1 cup hot water; chill until syrupy. Beat Milnot until stiff peaks form. Beat jello until foamy; beat into milk. Cream the cheese with sugar and vanilla; fold into milk. Fold in fruit. Add powdered sugar to crumbs; mix with butter. Place 3/4 crumb mixture in bottom of 9 x 13 pan. Add cheesecake mixture. Top with rest of crumbs. Chill at least 4 hours.
Mix graham crackers, powdered sugar, and melted butter.
Line bottom of 9x13 baking dish with half of mixture, and save rest for top.
Dissolve jello in 1 c. hot water.
Whip large can of Milnot until stiff.
When jello is cooled, pour into whipped Milnot. Cream together cream cheese and 1 c. sugar.
Add to jello/Milnot mixture, and blend.
Pour into graham cracker lined dish.
Top with remaining graham cracker mixture.
Line bottom of 9 x 13-inch pan with graham crackers and melted oleo.
Pat in pan.
Beat Milnot until like whipped cream.
Then in another bowl mix
cream cheese and sugar.
Combine jello and boiling water and add to cream cheese mixture, then add to whipped Milnot.
Pour over graham crackers and refrigerate.
he crumbs.
Empty the cheesecake filling into a large mixing
Pour Milnot into large mixing bowl and
Cream together sugar and cream cheese.
Whip Milnot.
Dissolve Jell-O with 1 cup boiling water.
Mix Milnot and Jell-O into cream cheese mixture.
Pour into dish.
Dissolve jello in boiling water.
Cool for 10 minutes.
Cream together cream cheese, sugar and vanilla.
Add jello and mix well. Whip Milnot milk; fold whipped Milnot into jello mixture.
Dissolve lemon jello in hot water; cool.
In large mixer bowl, beat Milnot; set aside.
In small mixer bowl, cream the cream cheese, sugar and vanilla.
Add jello mixture.
Add slowly the cream mixture into whipped Milnot.
Pour into pan and sprinkle top with 1/2 cup saved crumbs.
lices and perhaps wanting a cheesecake not as high as what
Mix crackers, margarine and sugar.
Press into a 9 x 13-inch container.
Dissolve Jell-O in 1 cup boiling water and cool. Cream the cream cheese, sugar and vanilla, then add Jell-O.
Whip Milnot until stiff, then fold in Jell-O and cream cheese mixture. Pour over crust and freeze until needed.
Dissolve Jell-O with water.
Let set until it starts to thicken.
Beat cream cheese and sugar together.
Add this to Jell-O.
Beat and set aside.
Beat Milnot and vanilla.
This will start to thicken, then add lemon and cream cheese mixture.
Beat well.
Pour over vanilla wafer crust.