Buffalo Bisque Cheese Pie
A creamy, fruity dessert pie with lemon, pineapple, and cherry flavors, topped with nuts and wafer crumbs; perfect for summer gatherings or special occasions.
Ingredients
- 13 oz. can Pet milk ⓘ
- 1 package lemon jello
- 3/4 cup boiling water ⓘ
- 1 package Knox gelatine
- 1/2 cup sugar ⓘ
- 1/8 teaspoon salt
- 1 tablespoon lemon juice ⓘ
- Rind of 1 lemon ⓘ
- 8 oz. cream cheese ⓘ
- No. 2 can crushed drained pineapple ⓘ
- 12 maraschino cherries
- 3/4 cup shredded blanched almonds ⓘ
- 2 1/2 cups vanilla wafer crumbs ⓘ
Instructions
- Chill the milk in the freezer until frozen about 1/2 inch around the pan.
- Dissolve lemon jello in boiling water, then add softened Knox gelatin to it.
- Add sugar, salt, lemon juice, and lemon rind when the jello has congealed slightly.
- Add slowly to the whipped stiff cream cheese and milk mixture, blending well.
- Continue whipping until the mixture is well blended.
- Fold in crushed drained pineapple, maraschino cherries, and shredded almonds.
- Pour the mixture into a prepared crust and chill until set.
Nutrition & Diet Analysis (per serving)
355
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).