Pineapple Cheese Cake
Source of Recipe
Aunt Saunny
2 8-oz.pkgs. cream cheese, at room temperature
2 pkgs. instant vanilla pudding, dry
32 oz. of whipped topping (Cool Whip) at room temperature
1 can of crushed pineapple, 15 oz, drained
3 graham cracker crusts, OR 2 graham cracker crusts and
1 baked 9 x 12 yellow cake
Mix the cream cheese and whipped topping together, with an electric mixer, until it is smooth. Then add the dry pudding and mix thoroughly. Add about half of the drained pineapple to the cheese filling and mix well. Divide filling between the 3 pie crusts and sprinkle the reserved pineapple on top of the pies for decoration. If you are making 2 pies and the cake, then, frost the cake with the filling first, and then, fill the pie crusts. I put maraschino cherries in the center of the pies for color sometimes. These pies freeze well, if you want to make them ahead of time.
Use low fat cream cheese and fat free whipped topping if needing to make changes.
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