This is a wonderful summer dessert! Great for picnics or potlucks, or just because!
The original recipe (as posted below) calls for 9×9 pan. I made this using mini graham crusts (12) because that’s what I had on hand.
It is best if made the day before and refrigerated.
Here ya go!
PINEAPPLE CHEESECAKE
Crust:
2 1/2 cups Graham crackers crumbs
1 stick Butter (melted)
Pie:
20oz can Crushed Pineapple (save 1/4 c)
8oz Cream Cheese (softened)
1 stick butter (softened)
2 cups powdered sugar
Cool Whip Topping:
1 8oz Cool Whip
1/4 c crushed pineapple
Crust:
Mix graham cracker crumbs and butter. Reserve 1/2 cup of mixture. Press remaining mixture into a 9×9 baking pan. Bake in preheated oven for 9 minutes. Let cool.
Pie:
Drain pineapple in a colander. Mix butter and cream cheese together. Add in the powdered sugar, then the drained pineapple. Spoon into cooled crust.
Topping:
Mix Cool Whip and remaining 1/4 cup pineapple. Spoon on top of cream cheese mixture. Sprinkle with remaining graham cracker crumbs.
Best if refrigerated overnight.
If you try it, let me know what you think!
