Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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