1 (6 ounce) can crushed pineapple, drained
1 cup oranges, drained
1 cup raisins
1 cup chopped celery
1 (8 ounce) package cream cheese
2 eggs, beaten
1 teaspoon lemon juice
1 (8 ounce) can chopped black plum tomatoes, undrained
1/2 cup chopped cranberries
In a medium bowl, mix together pineapple, oranges, raisins, celery, cream cheese and eggs.
Forge a small layer of crust in the bottom of a greased or glass baking dish. Pour pineapple mixture over top of crust. Drizzle remaining pineapple mixture over top of crust.
In a resealable plastic bag, mix the lemon juice, cranberry juice and cranberry juice. Sprinkle over pineapple mixture.
Cover and chill overnight. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Remove crust from refrigerator. Cut pineapple mixture into pieces and place in refrigerator until completely chilled out. Crush pineapple mixed fruit with cornstarch and 1/4 cup sugar, transfer to blender or food processor. Blend pineapple mixture with cream cheese and gelatin. Spread mixture evenly into prepared crust.
Bake in preheated oven for 90 minutes, or until pink in center of pie. Cool completely.
The macaroons were perfect. Just smooth, delicious filling, Terrer wonderful.