Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: base:. in a medium size bowl add the graham crumbs, sugar and cinnamon. melt margarine. add to crumb mixture. spread into a 9 x 13 pan. note: you can reserve a teaspoon of crumb mixture to sprinkle on top of the filling once it is in the pan. filling:. dissolve the two packages of pineapple jello with one cup of boiling water. set aside to cool. beat can of evaporated milk to whipped cream consistency. soften the cream cheese and add one cup sugar, cooled jello mixture and pineapple. pour over the graham crumbs. sprinkle the teaspoon of crumb across the top. chill.

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.