Pineapple Cheese Dessert

	Crumb Crust (page 32) 1 can (8 3/4 oz.) crushed pineapple 1 package (3 oz.) Jell-O Orange-Pineapple or Lemon Gelatin 1 1/4 cups boiling water 1 package (3 oz.) cream cheese, softened 1/4 teaspoon grated orange or lemon rind 3 tablespoons sugar 1/2 teaspoon vanilla 1 cup sour cream Prepare Crumb Crust in an 8-inch square pan or a 9-inch pie pan. Drain pineapple, reserving syrup. Dissolve Jell-O Gelatin in boiling water. Add syrup; cool slightly. Meanwhile, blend cream cheese, orange rind, sugar, and vanilla. Combine l/2 cup gelatin and the pineapple. Gradually blend remaining gelatin into cheese mixture until smooth. Fold in sour cream. Pour into Crumb Crust. Chill until set, but not firm. Then carefully spoon on pineapple. Chill until firm. Makes about 8 or 9 servings. NOTE: If desired, recipe may be doubled and chilled in 9-inch square pan.

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