Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) butter

  2. 1 1/2 cups crushed Maria cookies (about 30) or vanilla wafers (about 45)

  3. 1 (7-gram) envelope unflavored gelatin

  4. 1/3 cup fresh lemon juice, (about 2 lemons)

  5. 1 (12-ounce) can NESTLÉ CARNATION Evaporated Milk

  6. 1 (14-ounce) can NESTLÉ CARNATION Sweetened Condensed Milk

  7. 1 (8-ounce) package cream cheese, softened, cut in cubes

  8. 1 (15 1/4-ounce) can sliced peaches, drained

  9. 1/2 cup maraschino cherries, blotted dry

  10. 1 (3-ounce) package gelatin mix, pineapple-flavored

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF (175ºC).

  2. Melt butter in small saucepan. Stir in cookie crumbs until well blended. Press crumbs onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.

  3. Dissolve unflavored gelatin in lemon juice in small bowl. Place evaporated and condensed milks, cream cheese and dissolved gelatin in blender; blend until smooth. Pour mixture over crust; refrigerate for 1 hour.

  4. Arrange peaches and cherries on chilled pie. Prepare pineapple gelatin as directed on package. To prevent fruit from floating, pour about 1/4 inch of gelatin over arranged fruit. Refrigerate until slightly set, but not firm. Pour remaining gelatin over the fruit. Refrigerate for several hours or until completely firm.

  5. To Serve: Dip knife in warm water and run around edge to loosen. Remove side of pan.


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