Suzonnie Jolly
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 (15 oz) can crushed pineapple in its own juice
• 1 (8 oz) packages fat-free cream cheese, softened
• 2 tsp Sweet & Low®
• 2 eggs, beaten
• 1 tsp vanilla extract
• 2 tsp cornstarch

Preheat oven to 350 degrees. Drain pineapple reserving juice. Blend cream cheese with Sweet & Low, eggs, and 1/2 teaspoon vanilla. Stir in 1/2 cup pineapple. Pour into graham cracker crust. Bake 25 to 30 minutes until center is set; cool. Combine reserved juice with cornstarch. Cook 3 to 4 minutes or until thickened and translucent. Stir in remaining vanilla; cool slightly. Pour over pie. Arrange remaining pineapple around outer edge of pie; chill.

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IN HONOR Of
TERRI HOFFMAN

Given by Her Parents
Bob and Dottie Ferrington

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