Wednesday, August 24, 2016


Note: This is one of my old recipes from the 70s or 80s.

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

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