| Title | Author | Category |
| Cheese Cake | Lucille Reidenbach | Desserts |
| Ingredients #1 | Ingredients #2 |
| 30 Graham crackers | 1 stick oleo |
| Ingredients #3 | Ingredients #4 |
| 1 T sugar | 1 pkg lemon jello |
| Ingredients #5 | Ingredients #6 |
| 1 medium can crushed pineapple (drained) | 1 C hot water |
| Ingredients #7 | Ingredients #8 |
| 1 large pkg cream cheese | 1 C sugar |
| Ingredients #9 | Ingredients #10 |
| 1 large can milnot (whipped) |
| Ingredients #11 | Ingredients #12 |
| Ingredients #13 | Ingredients #14 |
| Ingredients #15 | Ingredients #16 |
| Ingredients #17 | Ingredients #18 |
| Ingredients #19 | Ingredients #20 |
| Description |
| Mix graham crackers* oleo and 1 T sugar. Save 2/3C for the top and pat the rest into a greased pan. Dissolve jello in hot water* when jello gets livery whip and add cream cheese* sugar* and pineapple. Fold into whipped milnot. Put on graham cracker crust and top with reserved graham crackers. Refrigerate. |
| Special Notes |