Ingredients
- 1 gelatin (unflavored)
- 1 graham cracker crust
- 250 gr pineapple (crushed)
- 230 ml commercial sour cream
- 180 ml milk (cold)
- 130 gr sugar
- 230 ml commercial cream cheese
- 16 ml lemon juice
- 4 gr vanilla extract
- 1 gr salt
Combine quarter cup cold milk and gelatin in container of an electric blender; process at low speed to soften gelatin. Heat half cup milk in a small saucepan; add to gelatin mixture and process until gelatin granules dissolve. Scrape sides of blender with spatula. Add sugar and next five ingredients; blend until smooth. Drain pineapple, reserving 3 tablespoons syrup. Add reserved syrup to blender mixture; process until smooth. Pour into crust. ----
