Amount
Ingredient
Preparation



1/4
cup
milk

cold



1
envelope
gelatin

unflavored



1/2
cup
milk





2/3
cup
sugar





1/8
teaspoon
salt





8
ounces
cream cheese

softened, cubed



1
tablespoon
lemon juice





1
teaspoon
vanilla extract





8
ounces
sour cream





8 1/4
ounces
pineapple, canned, crushed

undrained



1
each
graham cracker pie crust

9 inch

 Combine 1/4 cup cold milk and gelatin in container of an electric blender; process at low speed to soften gelatin.

Heat 1/2 cup milk in a small saucepan; add to gelatin mixture and process until gelatin granules dissolve.

Scrape sides of blender with spatula.

Add sugar and next five ingredients; blend until smooth.

Drain pineapple, reserving 3 tablespoons syrup.

Add reserved syrup to blender mixture; process until smooth.

Pour into crust.