PINEAPPLE-CHEESE PIE
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
To make pineapple-CHEESE PIE first 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.
