| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | 9-inch graham cracker pie crust | |
| 1 | pk | (8 oz) cream cheese |
| 1 | cn | Pie filling (any kind) |
| 1 | cn | (small) crushed pineapple |
| 1 | Container (8 oz) Cool Whip | |
| 1 | c | Sugar |
INSTRUCTIONS
Let cream cheese come up to room temperature. In a large bowl, mix cream cheese and sugar. Add 1 cup pie filling and 1/2 of drained pineapple. Sweeten pie filling to taste. Fold in Cool Whip; pour into the pie shell. Garnish with remaining pie filling and pineapple. Chill for 2 hours before serving. Cut with wet knife. Keep refrigerated.. Posted to TNT - Prodigy's Recipe Exchange Newsletter by marycarver@juno.com (Mary W. Carver) on May 8, 1997
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