This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pineapple Mousse Cream Pie
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- #81402
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cans (8 ounce size) crushed pineapple in juice
1 envelope unflavored gelatin powder
1/4 cup milk cold
2/3 cup milk, heated to boiling
1 package (8 ounce size) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup frozen whipped topping thawed
1 graham cracker crust or gingersnap crust (9-inch size)
directions
Drain pineapple, reserve juice and set aside.
In a blender container, sprinkle gelatin over cold milk. Let stand for 2 minutes.
Add hot milk, cover, and blend at low speed until gelatin is dissolved, about 2 minutes.
Add cream cheese, sugar, pineapple juice, and vanilla. Cover and blend at high speed until smooth. Pour into a large bowl and chill mixture until mixture mounds on a spoon, about 1 hour.
Whisk until smooth. Fold in pineapple and whipped topping. Mound in crust. Chill for 3 hours or until set.
added by
girl
nutrition data
Nutritional data has not been calculated yet.
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