2 cans (8 ounces each) sliced pineapple in natural juice, drained (reserve juice), 1 envelope unflavored gelatin, 2 packets Sweet ‘N Low zero calorie sweetener, 1 package (8 ounces) imitation cream cheese, softened, Graham cracker crust* (optional)
Preparation
Reserve 3 pineapple slices for garnish; finely chop remaining. Mix reserved juice with enough water to equal 1 cup; bring to a boil. Meanwhile, in large bowl, mix gelatin with Sweet ‘N Low; add boiling liquid and stir until gelatin is completely dissolved. With electric mixer, beat in cream cheese until smooth. Stir in chopped pineapple. Turn into 9-inch pie pan or prepared crust and chill until firm. Top with reserved pineapple slices.
