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
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
Yields
8 Servings