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Recipe Source: cdkitchen.com
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Pineapple Mousse Cream Pie
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Serves/Makes: 6
Ready in: 2-5 hrs
- 2 cans (8 ounce size) crushed pineapple in juice
- 1 envelope unflavored gelatin powder
- 1/4 cup milk cold
- 2/3 cup milk, heated to boiling
- 1 package (8 ounce size) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup frozen whipped topping thawed
- 1 graham cracker crust or gingersnap crust (9-inch size)
Drain pineapple, reserve juice and set aside. In a blender container, sprinkle gelatin over cold milk. Let stand for 2 minutes. Add hot milk, cover, and blend at low speed until gelatin 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 for 3 hours or until set.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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