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1
Drain pineapple chunks - keep syrup, add water if necessary to make one cup.
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2
Heat syrup and add gelatine, stir till dissolved - divide in half. Keep one half in the pot.
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3
To the half in the pot, add cream cheese. Stir over heat till melted and smooth. Pour into graham cracker crust. Chill until firm.
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4
Once firm, place pineapple chunks on top, and pour on remainder of syrup to glaze. Keep pie chilled.
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5
ALTERNATE METHOD: I had a problem with getting the syrup evenly distributed, and I think that the next time I make this, I will mix the pineapple chunks with the syrup (that's been left at room temp) and put it on as a mixture once the pie is firm. Just use a little gentleness when you're putting the pineapple on top.
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6
ALTERNATE CRUSTS: Digestive biscuits, Marie biscuits, cornflakes or rice krispies can be substituted for the crust Zaar has several variations of a graham cracker crust available; use one of these to make the crust if you don't like premade crusts or as a template for using the other things mentioned.
