Pineapple-cheese pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cold milk |
| 1 | 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 | Graham cracker crust -9-inch | |
Directions
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