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Incredible Edible Art!

Tina joined Artistic Chef Nelly to learn about gelatin art! It's beautiful and edible. Plus, Chef Nelly shared one of her special recipes.

Pineapple Cream Cheese Pie

Ingredients for 2 Pies
1 Can of Pineapple Chunks in juice, 20 oz
1 Philadelphia Cream Cheese, 8oz
1 Can Sweetened Condensed Milk, 14 oz
1 Medium Lime
2 Tablespoons Duché Pineapple Essence and Flavor
2 Tablespoons Duché Gelatin
2 Ready made Pie Crust (your choice of Gram Cracker, Oreo Cookie, etc.)
½ Cup of cold water
Preparation
In the cup of Cold Water add the Duché Gelatin slowly to hydrate it completely
(no dry clumps), Warm in microwave until completely dissolved and clear
In a blender Add:
The Pineapple and all the juice, except save 8 pieces of pineapple to
decorate the top of the pie later
The Cream Cheese
The sweetened Condensed Milk
The juice from the Lime
The Duche Pineapple Essence and Flavor
The warmed Duché Gelatin
Blend the Ingredients for approximately 3 minutes, then, using a strainer, strain the
blended mixture into the pie crusts
Place saved pieces of Pineapple on top of Pie for decoration
Place Pies in Refrigerator for 2 hours remove and savor while chilled
!! Enjoy for the holidays, parties, or at home for any occasion!!

Sincerely,

Chef Nelly
Distribuidora Duché West
www.chefnelly.com

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