A creamy, no-bake cheesecake, glazed with pineapple.

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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