Directions:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a small bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pineapple. In a large bowl, beat cream cheeses until blended. Gradually beat in pineapple mixture. Fold in whipped topping. Spoon into pastry shell. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.92 Kcal (590 kJ) | ||
| Calories from fat | 78.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 13% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 1% | |
| Sodium | 181.04mg | 8% | |
| Potassium | 45.78mg | 1% | |
| Total Carbs | 12.17g | 4% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 269.99 Kcal (1130 kJ) | ||
| Calories from fat | 151.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.78g | 13% | |
|---|---|---|---|
| Cholesterol | 8.28mg | 1% | |
| Sodium | 346.86mg | 8% | |
| Potassium | 87.7mg | 1% | |
| Total Carbs | 23.32g | 4% | |
| Sugars | 3.53g | 7% | |
| Dietary Fiber | 1.46g | 3% | |
| Protein | 5.31g | 6% | |
| Vitamin C | 2.9mg | 2% | |
| Iron | 1.5mg | 4% | |
| Calcium | 40.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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