1- 1 lb. can (2cups BB)
1- 8 3/4 oz. can crushed pineapple (1 cup)
1- 8 oz. pkgs, cream cheese softened
3- Tbs sugar
1 Tbs milk
1/2 tsp vanilla
1 baked 9" pastry shell
1/4 cup sugar
3 Tbs cornstarch
1/4 tsp salt
1 tsp lemon juice
1/2 cup whipping cream, whipped
Drain fruit reserving syrups. Blend cream cheese and next three ingredients. Set aside 2 Tbs pineapple. Stir in remaining into cheese mixture. Spread over bottom of pastry shell, chill. Blend 1/4 cup sugar, the cornstarch and salt. Combine reserved syrups. Measure 1 1/2 cups blend into cornstarch mixture. Cook and stir until thickened. Stir in blueberries, lemon juice, cool. Pour over cheese layer, chill. Top with whipped cream and reserve pineapple.
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