Pineapple-cheese pie

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

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