Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: graham crust: melt margarine and add graham crumbs and first amount of sugar. stir until well mixed. firmly press mixture into a 9 inch pie plate. bake at 350 for 10 minutes. cool. pie filling: beat the cream cheese and second amount of sugar until smooth. add pineapple, lemon juice, and salt. stir. fold in whipped topping. turn into crust and chill. to save time i buy the ready made graham cracker pie shells. then, the rest of the pie takes about 5 minutes to make and even less time to eat! note, i have made the recipe with cool whip lite and lite cream cheese to reduce fat and calories. there is no real loss of taste, and i can have a bigger piece of pie!

Target recipe: beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem.