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Pineapple Mousse Cream Pie |
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Serves: 6 Print this Recipe2 8-ounce cans crushed pineapple in juice 1 envelope unflavored jello 1/4 cup milk cold 2/3 cup milk heated to boiling 1 8-ounce package cream cheese softened 1/2 cup sugar 1 teaspoon vanilla extract 1 cup frozen whipped topping thawed 1 9-inch Graham Cracker Crust or Gingersnap Crust Drain pineapple; reserve juice and set aside. In a blender container, sprinkle gelatine over cold milk; let stand 2 minutes. Add hot milk, cover, and blend at low speed until gelatine 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 3 hours or until set. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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