Serves: 6
Total Calories: 292

2 (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.

Nutritional Facts:

Serves: 6
Total Calories: 292
Calories from Fat: 147

More Recipes from the 50 Pies Cookbook:
Ambrosia Pie
Apple Crumb Pie
Apple-Mincemeat Pie
Banana Split Pie
Basic Meringue
Black & White Pie
Black Bottom Cream Pie
Blackberry-Apple Pie
Blueberry Meringue Pie
Brownie Pie
Cheddar Pear Pie
Cherry Cream Pie
Chocolate Angel Pie
Chocolate Dream Pie
Chocolate Obsession
Choconog Pie
Cloud Nine Pie
Coconut Custard Pie
Cranberry Ice Cream Pie
Cranberry-Walnut Dessert
Creamy Lemon Pie
Crunchy Peach Pie
Fluffy Orange Pie
Fresh Blueberry Pie
Fresh Fruit Cheese Pie
Frozen Chocolate Mousse Pie
Frozen Cookies 'n' Cream
Frozen Lemonade Pie
Glazed Nectarine Pie
Grasshopper Pie
Layered Cream Pie
Lemon Soufflé Pie
Macaroon Pie
Millionaire Pie
Mocha Dream Pie
Mocha Ice Cream Pie
Old-Fashioned Apple Crumb Pie
Old-Fashioned Blueberry Pie
Peanut Butter Mousse Pie
Peanut Cream Pie
Pineapple Mousse Cream Pie
Piña Colada Pie
Pumpkin Cheesecake Pie
Raisin Cream Pie
Raspberry-Topped Lemon Pie
Sour Cream Apple Pie
Strawberry Daiquiri Pie
Strawberry Surprise Pie
Strawberry-Rhubarb Pie
Texas Pecan Pie
Toffee Crunch Pie