This is an easy recipe, but definitely not quick since it takes time to chill. I usually make it the night before I plan on serving it. I came up with this recipe by combining the best of a couple recipes I liked. The sour cream gives a little tarter flavor than using cream cheese alone. If you don’t have any sour cream, leave it out and it’ll still taste good.
1 prepared graham
cracker crust, in 2 qt. pan, See Graham Cracker Crust recipe under Granny JJ’s Recipes.
1 3 oz. package of lime Jello
1¼ cup boiling water
1 8 oz. can of crushed pineapple, optional
1 8 oz. package of cream cheese
1 cup sour cream
½ teaspoon vanilla
3 tablespoons sugar
I put the graham cracker crust in the freezer to chill until I’m ready to use it. Here in Arizona, nothing cools quickly. Trust me on that.
Dissolve jello in boiling water. Stir for at least 2 minutes to make sure jello completely dissolves. Drain syrup from the can of pineapple into jello. Put in freezer to cool.
In mixing bowl, blend cream cheese, vanilla and sugar together until creamy. [This allows the jello a little time to cool in the freezer.]
Reserve ½ cup jello in a glass measuring cup. Add drained pineapple to this reserved jello. Set aside on countertop.
Do NOT refrigerate.
On low speed, slowly blend jello with cream cheese mixture until thoroughly mixed.
Increase mixer speed to medium as mixture slightly thickens. Add sour cream. Continue mixing on medium speed until smooth. Pour into prepared crust. Chill until set (about 45 minutes.)
At this point, I set a timer and go on about my day. If it sits longer in the frig than 45 minutes, that’s okay – just don’t forget about it completely. If you do forget it for a few hours, I’d toss the reserved jello and pineapple mixture and serve as is.
Pour/float reserved jello mixture on top. Chill until firm.
Substitutions:
Lime jello and pineapple can be replaced with orange jello and shredded carrots or leave out the pineapple and use whatever flavor jello you have on hand. It’s all good.
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