Lite Pineapple Perfect
|Graham cracker crumbs||1 Cup (16 tbs)|
|Margarine||2 Tablespoon, melted|
|Pineapple gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|2% cottage cheese||1 1⁄2 Pound (750 Gram)|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned crushed pineapple in juice||8 1⁄2 Ounce, undrained (1 Tin)|
Combine graham cracker crumbs margarine and oil.
Press evenly onto bottompf 8";spring form pan.
Dissolve gelatin in the boiling water and let cool till lukewarm.
In blender or food processor thoroughly mix cottage cheese and sugar.
Slowly add the gelatin and blend well.
Pour into chilled crust and refrigerate until firm.
In saucepan bring crushed pineapple and juice, water and cornstarch to a boil, stirring constantly.
Let cool 15 minutes.
Spread pineapple mixture over top of the cheese cake.
Chill 1 hour.