Pineapple cheese dessert

Yield: 8 Servings

Measure Ingredient
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
3 tablespoons Sugar
½ teaspoon Vanilla
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

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