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POMEGRANATE PINEAPPLE CHEESECAKE

FILLING
1 small can crushed pineapple drained WELL, reserve juice
1 (3-oz.) box pineapple Jell-O
3/4 cup pomegranate juice
1/4 cup reserved pineapple juice
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

• Place juices in a measuring cup and heat in microwave for 2 minutes.
• In a large bowl, whisk together orange Jell-O and heated juices until Jell-O is completely dissolved.
• Set aside to cool completely.
• In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
• Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
• Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

• In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

• Alternate dollops of cream cheese mixture, Jell-O mixture and crushed pineapple into the crust. You can also do this in layers if you are in a hurry.
• With a butter knife, gently swirl the layers as desired.
• Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
pineapple tidbits

• When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

• The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
• Also good as a mix of cherry and pineapple jellos as well as blueberry and lime.  What flavor combination do you like?  Use your imagination!