2 cups digestive biscuits (2 cups crushed graham crackers may be substituted for the digestive biscuits)
4 tbsp. (1/2 stick/2 oz/56g) butter, melted
8 oz. cream cheese
1 package pineapple jelly (Jello)
1 package strawberry jelly (Jello)
2 tbsp. sugar
2-3 tbsp. milk
Crush the biscuits (or graham crackers, if using) and add melted butter. Press the mixture into bottom of a serving dish (a 9-inch pie pan is good) to make a base for the cheesecake. Refrigerate mixture until it hardens like a crust.
In a blender, mix the cream cheese, pineapple jelly, sugar and milk. Blend mixture until very smooth. Pour over the hardened crust and allow it to set in the refrigertor.
Next, prepare the strawberry jelly according to the instructions given on the package; let it come to room temperature. When the cream cheese mixture has set, pour the strawberry jelly over it and again allow it to set in the refrigerator. To serve, cut into wedges.
Makes 8 servings.
Submitted By: Ayisha Ferhan
Date: March 30, 2005