Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pie:mix softened cream cheese until smooth. add each of the 3 eggs separately and continue mixing. mix in the sugar a little at a time. add vanilla and well-drained pineapple and continue mixing. pour into pie shell. bake for 25 minutes at 375 (if knife test comes out dry, pie is done). topping: cool pie 15 minutes while making topping. mix topping ingredients together (except graham cracker crackers) and pour on top of pie. sprinkle crushed graham cracker crumbs on top of pie before putting in oven. bake for 7 minutes at 450.

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.