Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 x 9 inch graham cracker pie crust
- 1 x 15 ounce. can blueberries, liquid removed, reserve liquid
- 1 x 8 ounce. can crushed pineapple, liquid removed, reserve liquid
- 1/2 c. sugar
- 8 ounce cream cheese, softened
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 Tbsp. butter, melted
- 2 Tbsp. cornstarch
- 1 Tbsp. lemon juice
- 1 pch salt
Direcciones
- Combine cream cheese, 1/4 c. sugar, vanilla, cinnamon, pineapple and butter together. Spread this mix at the bottom of the pie shell and chill. Combine 1/4 c. sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well.
- Place in a saucepan and cook till mix starts to thicken. Add in blueberries and lemon juice. Remove from heat and allow to cold.
- Spread this mix over the cream cheese mix and refrigeratefor several hrs before serving. Serve with vanilla ice cream or possibly whipped topping.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 144 | 41% |
| Total Fat 16.35g | 20% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 184mg | 8% |
| Potassium 140mg | 4% |
| Total Carbs 50.36g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 42.4g | 28% |
| Protein 3.2g | 5% |
