A delicious blend of pineapple and cream cheese in a graham cracker crust. When ready to serve, pull up a chair and enjoy!
Ingredients
- 1 package cream cheese , 8 ounce
- 0.5 cups white sugar
- 2 cans crushed pineapple , 15 ounce
- 1.75 cups frozen whipped topping , thawed
- 1 prepared graham cracker crust , 9 inch
Instructions
-
1
In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
-
2
Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cherry Mandlbrodt
Often referred to as Jewish biscotti, my grandmother got this recipe from a neighbor over 40 years ago. They both used almonds, my mother used walnuts and I prefer pecans. It has a sweeter taste and softer texture than biscotti. A great hit with kids!
Sweetbreads
Sweetbread meat is from the gland of cattle, and this is how my husband and I prepare them. We like to cook them in tiny pieces. The taste reminds me of chicken hearts — only better. One pound of sweetbreads makes plenty for 2 using this recipe.
Hibachi Zucchini
This hibachi zucchini is so simple to make at home, you can have a Japanese steak house experience any time you like. It's a quick saute of zucchini and onion with garlic, ginger, and soy sauce.