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Pineapple-cheese Pie
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1 (24 oz.) carton cottage cheese 1 pkg. Knox gelatin 1 egg 1 sm. can crushed pineapple 3 pkgs. Sweet & Low 2 tsp. vanilla 2 tsp. lemon juice 1 tsp. rum flavor Cinnamon Directions : Process cottage cheese until smooth and set aside. Drain pineapple juice in bowl, add Knox gelatin and set aside for five minutes. To cottage cheese add egg, Sweet & Low, lemon juice and flavorings. Blend well. Add pineapple juice mixture and blend again. Stir pineapple into cheese mixture. Pour into an 8 inch or 9 inch pie plate and sprinkle with cinnamon. Bake 30 minutes in 350 degree oven. Cool and set in refrigerator overnight.TOPPING: 1 (15 oz.) can crushed pineapple, drained 1 pkg. Sweet & Low 1 tsp. cornstarch 1 tsp. rum flavoring To drained pineapple juice, add Sweet & Low and cornstarch. Cook on medium heat, stirring, until mixture is smooth and thick. Add crushed pineapple and rum flavoring. Cool and serve on pie. Contributed by : D Rhadika |
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