1 can (8 ounces) unsweetened crushed pineapple, well drained.
Instructions
Combine the first three ingredients (graham cracker crumbs, sugar and butter); press onto the bottom and up the sides of an ungreased 7-in pie pan. Refrigerate while preparing the filling.
In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped cream and pineapple. Spoon into the crust. Refrigerate for at least 3 hours or until firm.
Originally Submitted
3/18/2010
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