Pineapple Supreme Pie

Mix together the pineapple, sugar and gelatin in a medium sauce pan. Bring to a boil over medium-high heat. Once it comes to a boil, remove from heat and allow to cool, stirring occasionally, till it thickens but is not rubbery.

In a mixing bowl, beat together on medium speed the soft cream cheese, powdered sugar, and vanilla. Stir in the chopped nuts. Mix in the cooled pineapple mixture.

In a separate bowl, whip the heavy cream to firm peaks (don’t over-beat or it will turn to butter!). Fold the whipped cream into the pineapple mixture and blend well. Pour into graham cracker crust, cover lightly with plastic wrap, and refrigerate for several hours.

When ready to serve, garnish with sweetened whipped cream and chopped nuts.

Note: You can also add 1/2 cup of flaked coconut to the pineapple mixture. You can also use a little toasted coconut for the garnish.

If you are allergic to walnuts, pecans may be substituted.