PINEAPPLE CHEESE PIE

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.

file photo