| 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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