Ingredients
- 30 NILLA Wafers, finely crushed (about 1 cup)
- 3 Tbsp. butter or margarine, melted
- 1/2 tsp. ground cinnamon
- 1 env. unflavored gelatin
- 1 can (8 oz.) crushed pineapple, drained, liquid reserved and divided
- 3 pkg. (8 oz. each) brick cream cheese, softened
- 3/4 cup sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Preparation
- Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
- Sprinkle gelatine over reserved pineapple liquid in small saucepan. Let stand 1 min. Cook on low heat 5 min. until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in gelatine mixture until well blended. Refrigerate until slightly thickened.
- Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours