| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cold milk |
| 1 |
|
Envelope unflavored gelatin |
| 1/2 |
c |
Milk |
| 2/3 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 8 |
oz |
Cream cheese; softened –and cut into pieces |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Vanilla extract |
| 8 |
oz |
Sour cream |
| 8 1/4 |
oz |
Crushed pineapple; undrained |
| 1 |
|
Graham cracker crust -9-inch |
INSTRUCTIONS
Combine 1/4 cup cold milk and gelatin in container of an electric blender;
process at low speed to soften gelatin. Heat 1/2 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@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998
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