Best Layered Pineapple Lemon Cheesecake Pie Recipes
LAYERED PINEAPPLE AND LEMON CHEESECAKE PIE
My love of lemons drew me to this recipe, found in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More. Preparation time does not include the 2-3 hours needed for the assembled pie to set & firm up in the refrigerator. Using lite, reduced-fat & fat-free ingredients in this recipe is not a problem!
Provided by Sydney Mike
Categories Pie
Time 15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese & sugar with a whisk until well blended, then stir in the Cool Whip & HALF of the crushed pineapple, before spreading this mixture into the crust.
- In a medium bowl, whisk together the pudding mix & milk, blending for 2 minutes; The mixture will be thick. Stir in the remaining pineapple, then spoon this mixture over the pie filling. Refrigerate for a couple of hours until chilled.
LAYERED PINEAPPLE-LEMON CHEESECAKE PIE
Crushed pineapple and lemon-flavor pudding mix team up to make a scrumptious topping for this easy no-bake cheesecake pie.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 23 g, Protein 3 g
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