Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: * substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. drain pineapple very well, reserving juice for other uses. cream butter and sugar together until light and fluffy. add eggs and use a wire whisk to combine thoroughly. add vanilla extract and drained pineapple; blend. pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. let cool for a few minutes before cutting, or serve cold.

Target recipe: make jello using 1 and 1/2 cups of boiling water, and refrigerate until set. blend 5 slices of the pineapple in a blender (without using the syrup in the can or any additional water). add the whipped cream, cream cheese, and jello to the pineapple in the blender. blend thouroughly until pureed well. pour out into bowl, and refrigerate for 8 hrs. use the remaining pineapple slices to chop up coarsely and decorate souffle once half set. aditional whipped cream can also be used to decorate. enjoy!