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Layered Pineapple-Lemon Cheesecake Pie

Layered Pineapple-Lemon Cheesecake Pie recipe
photo by:kraft
Crushed pineapple and lemon-flavor pudding mix team up to make a scrumptious topping for this easy no-bake cheesecake pie.
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
 ready-to-use graham cracker crumb 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.
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