Thursday, July 26, 2012

Pineapple Chiffon Pie

Scripture to Live By: 
1 Peter 3:9
Do not repay evil with evil or insult with insult. On the contrary, repay evil with blessing, because to this you were called so that you may inherit a blessing.

Romans 12:17-21
Do not repay anyone evil for evil. Be careful to do what is right in the eyes of everyone. If it is possible, as far as it depends on you, live at peace with everyone. Do not take revenge, my dear friends, but leave room for God’s wrath, for it is written: “It is mine to avenge; I will repay,”   says the Lord.  On the contrary:
“If your enemy is hungry, feed him; if he is thirsty, give him something to drink.....
  Do not be overcome by evil, but overcome evil with good."

These Scriptures are good to live by in all our relationships, for it is God who is instructing us to do it.


Recipe Post:  (My granddaughter was visiting and helped me make this recipe. We enjoy our time together in the kitchen.  She loves to help.)


Pineapple Chiffon Pie:


Ingredients needed:
2 boxes of pineapple jello
2 cans of crushed pineapple drained (Reserve liquid to use in jello)
2 - 8 ounces cream cheese
2/3 cup of sugar
2 - 8 ounce containers of Cool Whip (I like the French Vanilla, when I can get it.)
2-3 graham cracker crusts
For garnish - 1 can of pineapple chunks and maraschino cherries

Instructions:
Open 2 cans of crushed pineapple and drain the liquid off.  (Reserve liquid to replace some of the water when mixing up jello.) Set crushed pineapple aside.




Measure the liquid and add enough water to equal two cups.
 Heat and bring to a boil.
(You can heat in the microwave or on the stove top.)



Remove liquid from heat.
Mix the 2 packages of pineapple jello and the liquid slowly.
  Blend well. Add 6-8 ice cubes to mixture until the ice has dissolved and then
 put in the refrigerator until soft jelled. 




While jello is jelling, mix 2 packages of cream cheese, 2/3 cups of sugar and
crushed pineapple together and blend well. 


Set aside.


When jello is soft firm, remove from refrigerator and whip with mixer,
 at high speed until light and foamy. 



Then fold it into the cream cheese, sugar and pineapple mixture. Blend well.



Fold in Cool Whip




Pour into  pie crust.






If I want fuller pies, I make 2 pies from this mixture. 
If I have a lot of people to serve, I put this mixture into 3 pie crusts. 
 (If you are making three pies and they are not as full as you would like,
you can top them with extra Cool Whip.)

I topped them with pine apple chunks and a cherry.


Garnish each serving with pineapple chunks, a cherry, some graham cracker crumbs,
and a sprig of mint.




I really enjoy fresh pineapple, canned pineapple and pineapple in many recipes. So when a friend shared this recipe with me, I could hardly wait to try it and share it with you. She said it was one of her mother's favorites. I made it on a very hot day, when many family members were at our home. It is so refreshing, and each of us thought it was delicious.    

Are you ready to enjoy it with family and friends?

Blessings,


Parties I Link Up To:










16 comments:

  1. Hi Jo Ann,
    What a great Pineapple Chiffon Pie, we are going to just love this recipe. It is a perfect cold pie for the hot summer days. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  2. Sounds delicious! I have a wonderful recipe for Lemon Chiffon Pie from my mom - a sort of homemade lemon curd swirled with fluffy egg whites. I love that you are teaching your granddaughter to carry on the tradition... :)

    ReplyDelete
    Replies
    1. Thank you for viewing my post and for your comment. I would like to have the recipe for Lemon Chiffon Pie, It sounds so good. I always enjoy cooking with my grandchildren. They enjoy it as well. Blessings, Jo-Ann

      Delete
    2. Maybe I'll post it on my blog soon then. :) It's always been one of my favorites!

      Delete
  3. this pie looks so great. I found this via Simple Living with Diane Balch. I linked in a salad I made using leftover lamb. Cheers.

    ReplyDelete
    Replies
    1. Thank you so much for your comment and for viewing my post. Glad you like it and hope you will try it. Blessings, Jo-Ann

      Delete
  4. Mmm this looks so good! Definitely gonna have to try it. When I do, I'll be sure to feature it on my blog and refer back to you! New follower :) Yay for being blog friends! :)

    ReplyDelete
  5. Thank you so very much for you comment and for following me. Hope you will try it. Blessings, Jo-Ann

    ReplyDelete
  6. Yummy!! Thanks for sharing this fabulous dessert over at Craft Junkie Too this week-end. I have it featured on my facebook page so please stop by and check it out and grab the featured me button off of my blog. :)
    Hugs,
    Tracy
    http://www.facebook.com/pages/Craft-Junkie-Too/162946417058976

    ReplyDelete
    Replies
    1. Thank you so much for featuring my post on Pineapple Chiffon Pie. I so appreciate it. I hope you will try it. Blessings to you, Jo-Ann

      Delete
  7. This looks delicious! Thanks for sharing with us for Tasty Tuesday!

    ReplyDelete
  8. Thank you for having the party and for your comment. Blessings to you.
    Jo Ann

    ReplyDelete
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