1 9-inch graham cracker pie crust
1 can (8 3/4-oz) crushed pineapple in its own juice
1 pkg (4-serving size) lemon gelatin
1 1/4 cups boiling water
1 pkg (3-oz) cream cheese, softened
1/4 tsp grated lemon rind
3 tbsp sugar
1/2 tsp vanilla extract
1 cup sour cream
Drain pineapple, reserving juice.
Dissolve gelatin in boiling water; add syrup and cool slightly.
Meanwhile, blend cream cheese, lemon rind, sugar and vanilla extract.
Combine 1/2 cup of the gelatin with the pineapple.
Gradually blend the remaining gelatin into the cheese mixture until smooth; fold in the sour cream.
Pour filling into the graham cracker crust. Chill until set but not firm.
Carefully spoon the pineapple atop the filling and chill until firm.
Note: File Photo