Ingredients for Layered Pineapple And Lemon Cheesecake Pie
- 8 ounces cream cheese, softened
- Granulated Sugar
- Cool Whip Topping
- 1 (20 ounce) can crushed pineapple, drained, reserving 1/4 cup juice
- Graham Cracker Pie Crust
- Instant Lemon Pudding Mix
- 1 1/2 cups milk
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How to Make Layered Pineapple And Lemon Cheesecake Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Gently fold in the thawed Cool Whip and half of the drained crushed pineapple.
- Pour this mixture into the prepared pie crust and spread evenly.
- In a medium bowl, whisk together the lemon pudding mix and milk for 2 minutes until smooth and thickened.
- Stir in the remaining drained crushed pineapple and 1/4 cup of the reserved pineapple juice.
- Gently spoon this lemon-pineapple mixture over the cheesecake layer.
- Refrigerate for at least 2-3 hours, or until the pie is set and chilled.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
59g
Fat
60g
Carbs
10g
