Recipe: Pineapple cheese pie

Pineapple Cheese Pie

1-9 inch pie crust (baked or ready to serve)
1 (20 ounce) can crushed pineapple
1 (8 ounce) container nondairy whipped topping
1 (6 ounce) box pineapple gelatin
1 (12 ounce) container cream cheese

1. Drain juice from pineapple. set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.

2. Mix whipped topping and cream cheese until smooth. Mix pineapple into cream cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

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Pineapple cheese pie

2/3 cup fine graham cracker crumbs
2 Tablespoons butter, softened
8-oz. pkg. cream cheese, softened
2 eggs
1/4 cup orange juice
1/4 cup sugar
1 Tablespoon flour
1 Tablespoon vanilla
1 teaspoon grated orange rind
Pinch salt, optional
12-oz. can pineapple tidbits
1 teaspoon unflavored gelatin

Combine graham cracker crumbs and butter. Mix well and press evenly into bottom of 9-inch pie pan.

Cream cream cheese. Add eggs and mix until smooth. Add orange juice, sugar, flour, vanilla, orange rind and salt. Mix until smooth.

Pour into crumb crust. Bake at 350 for 20 - 30 minutes or until filling is set. Chill.

To prepare topping drain pineapple juice into a saucepan. Soften gelatin in juice and warm gently until it dissolves. Chill until mixture begins to thicken. Arrange pineapple tidbits over baked pie filling. Pour gelatin mixture over all. Chill 1 hour or until firm. Serve.