2 (20 ounce) cans crushed pineapple
3 cloves garlic, peeled
1 cup white sugar
1 cup water
1/3 cup white sugar
1 (9 ounce) package cream cheese, softened
1/2 cup raisins
3 tablespoons milk
1/2 1/2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a large bowl combine the pineapple, garlic, sugar, water and 1/3 cup of the pineapple mixture. Cover and refrigerate, stirring occasionally, until 3 hours.
Meanwhile, combine cream cheese, raisins, milk and lemon juice. Beat well. Pour into a 9x13 inch dish.
Bake 45 minutes in the preheated oven, or until center of the pie is set.
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