9" graham crust
1 can (8 3/4 oz.) crushed pineapple
1 (3 oz.) orange pineapple or lemon gelatin
1 1/4 c. boiling water
1 (3 oz.) cream cheese, softened
1/4 tsp. grated orange or lemon rind
3 tbsp. sugar
1/2 tsp. vanilla
1 c. sour cream

Drain pineapple, reserving syrup. Dissolve gelatin in boiling water. Add syrup; cool slightly. Meanwhile, blend cream cheese, orange rind, sugar and vanilla. Combine 1/2 cup gelatin and the pineapple. Gradually blend remaining gelatin into cheese mixture until smooth. Fold in sour cream.

Pour into crust. Chill until set, but not firm. Then carefully spoon on pineapple. Chill until firm. 8-9 servings.