Pineapple Upside-Down Cheesecake

• 1 cup Unsalted butter, melted
• 2 cups Brown sugar, firmly packed
• 28 each Canned pineapple rings, drained
• 1 cup Red maraschino cherries, drained
• 1 bag JELL-O Brand Cheesecake Filling Mix
• 3 quarts milk
• 1 cup graham cracker crumbs

1. Mix butter and brown sugar.
2. Sprinkle 1/2 cup of the sugar mixture onto bottom of each of 4 (9-inch) springform pans (or 1 springform pan for trial recipe).
3. Arrange pineapple and cherries evenly over brown sugar mixture.
4. Beat cheesecake filling with milk as directed on package.
5. Pour 1-1/4 quarts of the filling evenly over fruit in each pan; sprinkle each with 1/4 cup of the graham cracker crumbs.
6. Refrigerate 2 to 3 hours or until chilled.
7. Wrap bottom of springform pan in hot towel for a few minutes to soften crust just before serving.
8. Loosen cheesecakes around edges; invert onto serving plates.
9. Cut each into 12 wedges to serve.

unsalted butter, brown sugar, pineapple rings, red maraschino cherries, o, milk, graham cracker crumbs

Taken from www.kraftrecipes.com/recipes/-2267.aspx (may not work)