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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 1 can tidbit pineapple (No. 2)
- 8 oz. pkg. cream cheese
- 4 oz. box lemon jello
- graham cracker crust
Method
- Drain pineapple and reserve juice.
- Juice should be 1 cup. If not, add enough water to make 1 cup.
- Mix softened cream cheese and 1/2 cup juice on low speed of mixer.
- Pour into crust and put in refrigerator to set about 45 minutes.
- With remaining juice, bring to a boil with jello.
- Put in refrigerator about 15 to 25 minutes to stiffen.
- Do not let congeal. Arrange pineapple on top of pie and put jello mixture over.
