Milnot Cheesecake Recipes

MILNOT CHEESECAKE

Milnot Cheesecake image

This is the recipe as it appeared on the Milnot can before we started playing around. Look for No Bake Cheesecake

Provided by Hoosier Margie

Categories Cheesecake

Time 20m

Yield 12-18 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
1 (8 ounce) package cream cheese
1/2 cup sugar
1 can crushed pineapple, drained
1 teaspoon vanilla
1 2/3 cups Milnot evaporated milk, whipped
3 cups graham crackers, crumbs
1/2 cup melted butter
1 envelope knox gelatin

Steps:

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.

Nutrition Facts : Calories 331.7, Fat 19, SaturatedFat 10.9, Cholesterol 51.3, Sodium 309.2, Carbohydrate 34.9, Fiber 0.6, Sugar 21, Protein 6.4

FLUFFY MILNOT CHEESECAKE

Fluffy Milnot Cheesecake image

My grandmother always made this wonderfully light and airy cheesecake and it requires no baking other than the graham cracker crust. I'm always asked for the recipe and even those that don't care for cheesecake love this. You can cut this recipe in half very easily, although I use a smaller pan so it fills the cake pan to the top.

Provided by Diane Hathaway

Categories Cheesecake

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 (3 ounce) packages lemon Jell-O gelatin
2 cups boiling water
4 (8 ounce) packages cream cheese
1 1/2 cups sugar
2 (12 ounce) cans Milnot Condensed Milk, chilled
2 1/2 cups crushed graham crackers
2/3 cup butter or 2/3 cup margarine (melted)

Steps:

CRUST: Mix graham crackers and melted butter together.
Reserve 1/2 cup and set aside,then press the rest into 13 X 9" cake pan.
Bake at 350 for 8- 10 minutes and cool.
Dissolve 2 pkgs jello in water and set aside to cool.
Beat together cream cheese and sugar and set aside.
Whip chilled milnot and sugar together until stiff.
(Like whipped cream and use a large mixing bowl as this grows quite a bit in volume) Add jello to cream cheese mixture and blend thoroughly.
Add all to whipped milnot and beat until well mixed.
Pour over cooled crust, sprinkle reserved crumb mixture on top and chill at least 2 hours.

MILNOT CHEESECAKE

Milnot Cheesecake image

my grandma used to make this all the time. one of our family favorites... there are 2 other similar recipes on recipezaar, but they aren't quite the way i've grown up making it. be sure you are using Milnot Evaporated Filled Milk or something similar. I've tried many times to change the ingredient list on this recipe to reflect that it is an evaporated milk, not sweetened condensed milk, but food.com seems intent on making Milnot "sweetened condensed milk". There is no such thing. Use evaporated milk if you must substitute for the Milnot brand. (it seems this edit may possibly stick, but I wanted this note in here to lessen further confusion.) edited october 20th to emphasize cold beaters and milnot: as reviewer cinda lou pointed out, the cold beaters and milnot are very crucial to the recipe. don't skimp on that step! i put the beaters in the freezer for a few minutes and the milnot in the fridge for a couple hours before making the cheesecake.

Provided by gypsysoul

Categories Cheesecake

Time 20m

Yield 15 serving(s)

Number Of Ingredients 8

Ingredients

3 ounces lemon Jell-O gelatin
1 teaspoon vanilla
1 cup boiling water
2 cups graham cracker crumbs
13 ounces milnot evaporated filled milk, chilled
8 ounces cream cheese
1 cup sugar
1/2 cup butter, melted

Steps:

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.

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