
Pineapple Cheese Cake
Ingredients
- 2 8 -oz. pkgs. cream cheese, at room temperature
- 32 oz. of whipped topping (Cool Whip) at room temperature
- 2 pkgs. instant vanilla pudding, dry
- 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
Instructions
- 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
- You can decorate the pies and cake with maraschino cherries