Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cold milk |
| 1 \N | Envelope unflavored gelatin |
| ½ cup | Milk |
| ⅔ cup | Sugar |
| ⅛ teaspoon | Salt |
| 8 ounces | Cream cheese; softened --and cut into pieces |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Vanilla extract |
| 8 ounces | Sour cream |
| 8¼ ounce | Crushed pineapple; undrained |
| 1 \N | Graham cracker crust -9-inch |
Combine ¼ cup cold milk and gelatin in container of an electric blender; process at low speed to soften gelatin. Heat ½ cup milk in a small saucepan; add to gelatin mixture, and process until gelatin granules dissolve. Scrape sides of blender with spatula. Add sugar and next 5 ingredients; blend until smooth. Drain pineapple, reserving 3 tablespoons syrup. Add pineapple and reserved syrup to blender mixture; process until smooth. Pour into crust. Chill 3 hours or until firm.
Yield: one 9-inch pie.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998