Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Canned crushed pineapple |
| 2 packs | (3 oz) strawberry gelatin |
| 1 can | Cranberry sauce; (not jellied) |
| ¾ cup | Evaporated milk; (not sweetened condensed) |
| 1 pack | (8 ounce) cream cheese - softened |
| ¼ cup | Sugar |
| 1 teaspoon | Vanilla |
| 1 \N | Envelope knox gelatin; (unflavored) |
| ¼ cup | Cold water |
Step 1 - Drain pineapple, save juice. Add enough water to the pineapple juice to make 2½ cups of liquid. Place ¼ cups of liquid in a pan and bring to boil. Remove from heat and dissolve 1 pkg. of strawberry gelatin in hot liquid. Then add ½ of the drained pineapple and ½ of the cranberry sauce and stir until mixed. Pour this mixture into a 13x9" dish.
Chill until firm.
Step 2 - Beat softened cream cheese with sugar until blended. Gradually beat in evaporated milk and vanilla. Soften the unflavored gelatin in ¼ cup of water and heat it to dissolve the gelatin. Pour it into the cream cheese mixture and mix until blended. Pour it over the "chilled" first layer.
Step 3- Repeat step one. Pour this mixture over the "chilled" second layer.
Chill until set. Overnight is best.
Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland <kirkland@...> on Jan 12, 1998