Recipe by Felix4067
This is not only easy, I always have all the ingredients on-hand. Which means it's easy to quick whip up if I find out I've got to go somewhere or people are coming over last minute. I've not done this yet, but I'm thinking it could easily be made in mini graham cracker tart shells for an easy finger food dessert. The taste is light, yet sweet, and perfect for dessert on a hot summer day. Cooking time is an estimate of how long it should take to chill completely in the refrigerator.
Top Review by Jellie Beanie
This was easy and delicious. I used fresh raspberries instead of pineapples. I washed the raspberries, mashed them and fold into the cream cheese mixture. Don't overmix because the raspberries give the pie a beautiful white/pink/red colouring.
- 226.79 g package cream cheese, softened
- 226.79 g container whipped topping
- 118.29 ml sugar
- 453.59 g can crushed pineapple, drained
- 9 inch graham cracker pie crusts