1 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. butter, melted
1 (8 3/4 oz.) can (1 c.) crushed pineapple
3 oz. pkg. orange pineapple gelatin
1/4 c. boiling water
3 oz. pkg. cream cheese, softened
3 tbsp. sugar
1/4 tsp. grated orange peel
1 c. dairy sour cream

Mix crumbs, 2 tablespoons sugar and butter; press into bottom of 8x8x2 inch baking dish. Chill drained pineapple, reserving 1/2 cup of syrup. Dissolve gelatin in the boiling water; add pineapple syrup; cool.

Blend cream cheese with 3 tablespoons sugar, vanilla and orange peel. Stir 1/2 cup gelatin into drained pineapple, vanilla and orange peel. Set aside. Gradually blend remaining gelatin into cream cheese mixture; stir in sour cream. Pour into crust; chill until firm. Spoon pineapple mixture evenly over cream cheese layer. Chill 4 to 6 hours. Makes 6 to 9 servings.