Yield: 8 Servings
|Crumb Crust; 9"|
|8 ounces||Can crushed pineapple|
|3 ounces||Pkg. lemon or Orange-Pineapple Jello|
|1¼ cup||Boiling water|
|3 ounces||Pkg cream cheese; softened|
|¼ teaspoon||Orange or lemon rind; grated|
|1 cup||Sour cream|
Drain pineapple, reserving syrup. Dissolve jello in boiling water. Add syrup; cool slightly. Meanwhile, blend cream cheese, orange rind, sugar and vanilla. Combine ½ cup jello and the pineapple; set aside. Gradually blend remaining jello into cheese mixture until smooth. Fold in sour cream.
Pour into crumb crust. Chill until set, but not firm. Carefully spoon on the pineapple. Chill until firm. Makes about 8 or 9 servings.
Posted to Bakery-Shoppe Digest by "townsend@..." <townsend@...> on Apr 10, 1998