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Chiffon Cheese Cake



  • 2 small boxes lemon Jell-O
  • 1 small can crushed pineapple
  • 1 large can Carnation milk
  • 1 (8 ounce) package cream cheese
  • 1 cup granulated sugar


  • 30 Graham crackers
  • 1/4 pound butter or margarine

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  1. Filling: Mix 2 packages Jell-O with 1 cup boiling water; set aside to cool.
  2. Drain juice off pineapple.
  3. Chill and whip can of milk. Set in refrigerator to keep cold.
  4. Cream cheese and sugar.
  5. Add Jell-O mixture, then fold in whipped cream.
  6. Add pineapple. This cake is just as good if you don't care for pineapple.
  7. Crust: Crush crackers very fine. Mix with melted butter.
  8. Pat half of crumbs in bottom of a 9 x 13-inch pan; then cheese cake mixture, and top with remaining cracker crumbs.
  9. Refrigerate.