Layered Pineapple and Lemon Cheesecake Pie
- Reviews 1
Ready In: 15 mins
Serves: 10
Yields: 1 pie
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup granulated sugar
- 2 cups Cool Whip Topping, thawed
- 1 (8 ounce) can crushed pineapple, drained, divided
- 1 (6 ounce) graham cracker pie crust
- 1 (3 1/2ounce) package instant lemon pudding mix
- 1 1⁄3 cups milk, cold
Directions
- In a large bowl, beat cream cheese & sugar with a whisk until well blended, then stir in the Cool Whip & HALF of the crushed pineapple, before spreading this mixture into the crust.
- In a medium bowl, whisk together the pudding mix & milk, blending for 2 minutes; The mixture will be thick. Stir in the remaining pineapple, then spoon this mixture over the pie filling. Refrigerate for a couple of hours until chilled.
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