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Categories:Viewed: 65 - Published at: 3 years ago
Ingredients
- 16 ounces cream cheese (room temp)
- 1 pint heavy whipping cream
- 1 (1/4 ounce) envelope gelatin
- 1.5 (20 ounce) cans crushed pineapple (drained save 1/4 cup of juice)
- 1 egg
- 1 cup sugar
- 2 graham cracker crust
Method
- mix gelatin with saved juice.
- Set aside.
- whip cream to stiff peaks.
- Set aside.
- blend sugar, egg and cream cheese until smooth and pineapple mix well.
- add gelatin mixture.
- Fold whip cream with cream cheese mixture.
- Split between 8" pie crusts.
- Refrigerate 12 hours or overnight.
