Pineapple Pie

1. 1

   Drain pineapple and reserve juice.

2. 2

   Juice should be 1 cup. If not, add enough water to make 1 cup.

3. 3

   Mix softened cream cheese and 1/2 cup juice on low speed of mixer.

4. 4

   Pour into crust and put in refrigerator to set about 45 minutes.

5. 5

   With remaining juice, bring to a boil with jello.

6. 6

   Put in refrigerator about 15 to 25 minutes to stiffen.

7. 7

   Do not let congeal. Arrange pineapple on top of pie and put jello mixture over.

* Per serving · 4 servings · Values may vary.

No additional tips available.