I originally made this pie when I was going to Hawaii for a friend's wedding. Those of us who were going met beforehand to talk about our plans, and we all brought something to eat that was Hawaiian (or close enough). I brought haupia, which, while authentically Hawaiian, didn't go over well (think coconut jello cut into cubes that look like soap). I also brought this pie, which was greatly appreciated on the humid 95° day. (Yes, it can get humid in California.)
I couldn't remember the original site from where I found the recipe originally, and of course I had somehow managed to lose the piece of paper I had written it on. I found it again on hisurf.com, but you can type "pineapple cream cheese pie" into Google and millions of recipes come up. I adapted mine a little bit.
INGREDIENTS
* 1 (9 inch) graham cracker pie crust (I buy mine pre-made; did I mention I was lazy?)
* 1 (20 ounce) can crushed pineapple with juice
* 1 (8 ounce or larger) container frozen whipped topping, thawed (I suppose you could actually make your own whipped cream, but that would require effort that I'm not about to exert)
* 1 (6 ounce) package pineapple gelatin (You can also use plain gelatin and ½ cup sugar)
* 1 (8 ounce or larger, depending on how creamy you want it) package cream cheese
DIRECTIONS
1. Drain juice from pineapple. Set the fruit aside. Mix the gelatin in the pineapple juice, and microwave for 1 minute or until gelatin is dissolved.
2. Mix 1 cup of the whipped topping and all of cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly.
3. Pour into pie shell, and "fuggetaboutit" in the refrigerator for 4 to 5 hours.
Top with more whipped topping before serving.
Enjoy!
For more delicious, 5-ingredients-or-less recipes, head on over to Rocks in My Dryer.
1 comment:
Oooh, sounds very refreshing! Thanks for sharing!
Post a Comment