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1 20-oz/600-mL can crushed pineapple 1
1 large pineapple jell-o 1
1 regular size cream cheese 1
2 regular size tubs cool whip topping 2
1 graham cracker crust (9-in/22-cm) 1
Drain juice from pineapple, set fruit aside. Disssolve jell-o in juice. Microwave for 2 minutes, let cool.
Mix fruit, cream cheese, 1 tub of cool whip topping. After it cooled add jell-o mixture.
Pour into pie crust, refrigerate 4 to 5 hours.
When ready to serve add a dollop of cool whip from other tub.
Chef's Note
A no-bake pie that tastes like a cheesecake. This recipe can be used as a dessert like a pudding by serving in bowls and not using a pie crust.
1 large pineapple jell-o 1
1 regular size cream cheese 1
2 regular size tubs cool whip topping 2
1 graham cracker crust (9-in/22-cm) 1
Drain juice from pineapple, set fruit aside. Disssolve jell-o in juice. Microwave for 2 minutes, let cool.
Mix fruit, cream cheese, 1 tub of cool whip topping. After it cooled add jell-o mixture.
Pour into pie crust, refrigerate 4 to 5 hours.
When ready to serve add a dollop of cool whip from other tub.
Chef's Note
A no-bake pie that tastes like a cheesecake. This recipe can be used as a dessert like a pudding by serving in bowls and not using a pie crust.
