Whenever we had a special occasion at home such as my birthday or Christmas, Mom would make this unbaked cheesecake and it was everyone's favorite. Yesterday, after 2 decades of missing the taste, I finally got up the courage and ingredients and attempted it myself. There must be something about nostalgia, because nothing ever tasted better than the memories brought back with that first bite. Pure Nirvana. So here, in all its glory, straight from The Mennonite Cookbook, is my Mom's best unbaked cheesecake to delight your own taste buds and family.
Ingredients
Mom's Favorite Unbaked Cheesecake
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| And yes, we already dug into it, Pure deliciousness! |
Ingredients
- 1 pkg lemon jello
- 1/2 c boiling water
- 1 8-oz pkg cream cheese
- 1/2 c white sugar
- 1/2 pint (8 oz or 1 c) whipping cream
- 1/2 box graham wafers
- 1/4 c butter or margarine, melted
- 10 maraschino cherries, cut
- 1/2 c drained crushed pineapple
Preparation
- Dissolve Jello in boiling water and let stand while preparing the other ingredients.
- Beat whipping cream until stiff in a medium bowl.
- With the same beaters, beat well together the cream cheese and sugar in a small bowl.
- Place graham wafers in a resealable bag and roll with rolling pin til finely crushed. Mix with butter/margarine and press 3/4 of the mixture into a 9x9 pan, reserving the rest for sprinkling on top.
- With mixing spoon, fold cream cheese mixture and Jello into whipping cream (that bowl will be big enough). Mix thoroughly, then fold in pineapple and cherries.
- Pour over prepared base in pan and sprinkle remaining crumbs over top.
- Place in fridge for at least 1-2 hours to set and ENJOY! This keeps well for a few days.
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