Pink Fluffy Stuff – Light Cream Cheesecake


This recipe is one of my families absolute favorites! Around our house we actually call it Grandma’s pink fluffy stuff. Every kid, starting with my older siblings, cousins, aunts, uncles, nieces, nephews, continuing with my kids has loved this dessert. As a matter of fact I have learned to double this recipe when I make it, because with a family of five a 9×9 pan is just not enough. It is a wonderfully light and airy dessert.

Pink Fluffy Stuff

Light Cream Cheesecake – Pink Fluffy Stuff

*Instructions for doubling at the bottom.

  • 1/2 C Melted Butter
  • 2 C Crushed Graham Crackers
  • 2 T. Powdered Sugar
  • 1 3oz Pkg J-ello – Strawberry
  • 1/2 C Hot Water
  • 1 8oz Cream Cheese (allow to come to room temperature)
  • 3/4 C Sugar
  • 2 t. Vanilla Extract
  • 1 Can Milnot
  • Mix together butter, graham crackers, and powdered sugar. Press all but 1/2 cup of the graham cracker mixture into the bottom only of a 9×9 inch pan. Set this into the refrigerator to chill.
    In a small bowl, combine J-ello and water and mix until all J-ello is dissolved. Set aside and allow to come to room temperature.

    Jello

    In another bowl, cream together cream cheese, sugar, and vanilla until smooth and creamy.
    Mix together J-ello and cream cheese mixture.

    Cream cheese and Jello mix

    Pour the can of Milnot into a mixing bowl and whip using beaters until stiff peaks can be formed.

    Milnot whipped to stiff peaks

    Add J-ello mixture to the whipped Milnot by gently folding until fully incorporated.

    Poured on crust

    Pour over chilled graham cracker crust, and sprinkle on the remaining crumbs. Chill at least two hours, but can be made the day before.

    Final Pink Fluffy Stuff

    * To put this in a 9×13 sized cake pan simply increase graham cracker amount to 2 to 2 1/2 cups and double all other ingredients.