Made with canned pineapple and orange-pineapple gelatin.
A similar recipe appeared in the June 26, 1968 edition of the Janesville (Wisconsin) Daily Gazette as part of a profile of Mrs. Marilyn Carlson, who had taken second place in the Rock County Dairy Dish contest the year prior with it:
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Pineapple Cheese Dessert
Drain pineapple, reserving syrup. Dissolve gelatin in boiling water. Add syrup; cool slightly. meanwhile, blend cream cheese, orange rind, sugar and vanilla. Combine 1/2 up gelatin and the pineapple. Gradually blend remaining gelatin into cheese mixture until smooth. Fold in sour cream. Pour into crumb crust. Chill until set, but not firm. Then carefully spoon on pineapple. Chill until firm. |
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Crumb shell:
One and one-third cups Graham cracker crumbs 1/4 cup sugar 1/4 cup melted butter Combine ingredients and mix well. Press firmly into pie pan, pressing with bottom of a glass. Bake 8 minutes at 375 degrees and cool. |
From a box sold in Nampa, Idaho.
Pineapple Cheese Dessert
1 pkg. orange pineapple Jell-o or other flavors
1 cup boiling water
1 (8 oz.) (or 3 (3 oz.)) pkg. Philadelphia cream cheese
1 cup sugar
1 tsp. lemon extract
1 pt. whipping cream (or 13 oz. can Milnot), chilled and whipped
1 cup pineapple pie filling (optional)
Crust:
1 stick butter, melted
2 cups Graham cracker crumbs, mixed together.
Pack 2/3 of crumb mixture in bottom of pan. Add filling; sprinkle rest of crumbs on top. Chill several hours or overnight. Cut into squares and serve.
Filling:
Dissolve Jell-o in boiling water; let cool but not jell. Cream together sugar and cheese and add extract. Mix well; add Jell-o and mix well. Add pineapple filling; fold in whipped cream.
Strawberry is made the same way. Omit pineapple filling, but add extract.
Add a drop or two of food coloring to make color more attractive. Yellow for lemon, red for strawberry, etc.