Cross an upside-down pineapple cake with creamy no-bake cheesecake bars, and you get this glorious dessert—which takes only 10 minutes to put together.
What You Need
Original recipe yields 8 servings
1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
2 Tbsp. sugar
5 Tbsp. margarine, melted
1 Tbsp. water
1 tsp. ground ginger
1 can (20 oz.) crushed pineapple, well drained, divided
1-1/2 cups cold milk
2 tsp. grated lemon zest
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Let's Make It
Mix Crust Mix, sugar, margarine, water and ginger with fork in 9-inch square pan until well blended. Reserve 2 Tbsp. of the crumb mixture. Press remaining crumb mixture firmly onto bottom of pan with dry measuring cup; cover with half of the pineapple.
Beat milk, Filling Mix and lemon zest with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon over pineapple layer in crust.
Refrigerate at least 1 hour. Top with remaining pineapple and reserved 2 Tbsp. crumb mixture. Serve immediately or cover and refrigerate until ready to serve. Cut into 8 bars. Store leftover bars in refrigerator.
For a tropical flair, mix 1/2 cup BAKER'S ANGEL FLAKE Coconut (toasted or untoasted) with the remaining pineapple before spooning over chilled dessert. Sprinkle with reserved 2 Tbsp. crumb mixture, then continue as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.