Directions
PREHEAT oven to 350º F.
MELT butter in small saucepan. Stir in cookie crumbs until well blended. Press crumbs onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
DISSOLVE unflavored gelatin in lemon juice in small bowl. Place evaporated and condensed milks, cream cheese and dissolved gelatin in blender; blend until smooth. Pour mixture over crust; refrigerate for 1 hour.
ARRANGE peaches and cherries on chilled pie. Prepare pineapple gelatin as directed on package. To prevent fruit from floating, pour about 1/4 inch of gelatin over arranged fruit. Refrigerate until slightly set, but not firm. Pour remaining gelatin over the fruit. Refrigerate for several hours or until completely firm.
TO SERVE: Dip knife in warm water and run around edge to loosen. Remove side of pan.
Nutritional Information
- Serving Size
1/10 servings of recipe
- Calories 520
- Calories from Fat 230
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 26g 40%
- Saturated Fat 15g 77%
- Cholesterol 75mg 25%
- Sodium 350mg 15%
- Carbohydrates 61g 20%
- Dietary Fiber 0g 0%
- Sugars 52g
- Protein 10g
- Vitamin A 15%
- Vitamin C 6%
- Calcium 20%
- Iron 8%