- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 300.6
- Total Fat: 14.0 g
- Cholesterol: 44.0 mg
- Sodium: 496.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.3 g
- Protein: 15.4 g
No Bake Pineapple & Berry Cheese CakeSubmitted by: NADALIA
3 cups/675g light cream cheese/Philadelphia
2 cups/450g fat free cream cheese/Philadelphia
4 cups/100g roughly crushed vanilla ice cream cones/wafers
5 sheets of leaf gelatin or enough powdered gelatin to set 2/3 pint(315ml) liquid (check packet instructions)
2 tablespoons powdered milk
2 teaspoons vanilla extract
3 8oz/227g cans of pineapple in natural juices
1Â½ cups/8oz/227g fresh strawberries, halved
Â½ cup/2.5oz/75g fresh blueberries
Put the gelatin to soak in a little water. Add Â½ cup/100g non fat cream cheese to the crushed vanilla cones/wafers and mix together with the tips of your fingers. Pack the mixture evenly into the bottom of a 9 inch/240mm spring form pan and put in the refrigerator.
Put the remaining cream cheese and vanilla extract in to a bowl, sprinkle in the powdered milk and stir together. Remove the pineapple from the cans, saving the juice, and chop it into fine chunks.
Draining away the water first, put the gelatin in a pan on a low heat, slowly mix in the juice from the canned pineapples. Little by little add the pineapple juice and gelatin to the cream cheese, stirring as you go.
Mix in the chopped pineapples then pour the liquid over the crushed cones/wafers in the spring form pan. Refrigerate for four hours, decorate with fruit then remove from spring form pan to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user NADALIA.