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Layered Pineapple-Lemon Cheesecake Pie




Source of Recipe


kraft


List of Ingredients




1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 can (8 oz.) crushed pineapple, drained, divided
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/3 cups cold milk
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling



Recipe



BEAT cream cheese and sugar in large bowl with wire whisk until well blended. Stir in half of the pineapple. Gently stir in whipped topping.
SPREAD into pie crust.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Stir in remaining pineapple. Spoon over cream cheese layer in pie crust. Refrigerate several hours or until chilled. Store leftover pie in refrigerator.