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Layered Pineapple-Lemon Cheesecake Pie

4.4 (34)
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Layered Pineapple-Lemon Cheesecake Pie recipe
photo by:
kraft
This was a very good my wife loved this. I made my own Graham Cracker crust. Also I added 1 teaspoon lemon Juice to the Cream cheese mixer. A very nice eye appeal Pie.
posted by
frankaff
on 10/20/2010
time
prep:
15 min
total:
3 hr 15 min
servings
total:
10 servings
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What You Need

1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup sugar
2
cups thawed COOL WHIP Whipped Topping
1
can (8 oz.) crushed pineapple, drained, divided
1
 HONEY MAID Graham Pie Crust (6 oz.)
1
pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/3
cups cold milk

Make It

BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.

SPREAD into crust.

BEAT pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

Kraft Kitchens Tips

Healthy Living
Save 90 calories and 8 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping, a ready-to-use reduced-fat graham cracker crumb crust, fat-free milk and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding.
Substitute
Prepare using a NILLA Pie Crust.
K:43336v0 :62586
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