Pineapple Lemon Cheese Pie

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1/2 cup water
• 1 (3 ounce) package lemon flavored Jell-O® mix
• 1 (8 ounce) package cream cheese
• 1/4 cup confectioners' sugar
• 2 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1/4 cup graham cracker crumbs (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the crushed pineapple, reserving the juice. Set the pineapple aside.

2. Bring the 1/2 cup water to a boil, pour it over the lemon Jell-O mix in a bowl, and stir for about 2 minutes until fully dissolved.

3. Stir the reserved pineapple juice into the dissolved Jell-O. Refrigerate for 20 to 30 minutes, until thickened like syrup but not set.

4. While the Jell-O chills, beat the softened cream cheese and confectioners' sugar together in a large bowl until smooth and creamy.

5. Fold the thawed whipped topping into the cream cheese mixture gently, keeping as much air in it as possible.

6. Fold in the drained crushed pineapple, then the thickened Jell-O mixture until evenly combined.

7. Spoon the filling into the prepared 9 inch graham cracker crust and spread it level.

8. If using, sprinkle the 1/4 cup graham cracker crumbs evenly over the top of the pie.

9. Refrigerate the pie for at least 4 hours, or overnight, until firm enough to slice cleanly.