2 envelopes unflavored gelatin
1 1/2 cup sugar
1 1/2 tsp. salt
Strawberry syrup
2 eggs, beaten
2 tsp. vanilla
2 tsp. grated lemon peel
1 tbsp. lemon juice
6 drops red food color
2 pkg. frozen strawberries, thawed and drained
1 14-oz. can crushed pineapple, drained
3 8-oz. pkg. cream cheese, softened
1 cup heavy cream
Crumb crust

Mix gelatin, sugar and salt and put them in the top of a double boiler. Add strawberry syrup and well whisked eggs and again put them over boiling water and cook the mixture for five minutes and keep on stirring once in a while. Add vanilla essence, lemon peel and food coloring after removing the mixture from heat. The whole mixture will be dark red in color. Whisk cream cheese till flossy. Now add gelatin mixture to the cheese little by little and beating it till it is fully mixed. Now mix slowly drained pineapple and strawberries. Take a 9 inch spring form pan and pour the batter over the crumb crust. Refrigerate and keep it to chill overnight. It can be garnished as per ones preference.

Useful tip: It is better to keep the cream chilled and cold which is an easy way to whip it. Begin with your beaters and as bubbles come add your mixer speed. This way you can whip the cream faster and also avoid its splatter.

Facts: Heavy cream has more of butterfat around 36 to 40%.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
Laurie Colwin