No-Bake Pineapple Cheesecake

[mos]

No-Bake Pineapple Cheesecake

20-oz crushed pineapple in juice, un-drained
3.4-oz pkg instant vanilla pudding
8-oz pkg frozen whipped topping, thawed, divided
2 8-oz pkg cream cheese, softened
1/3 cup sugar
1 angel food cake, cut into 1-inch cubes
6 strawberries, quartered lengthwise

Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in 1 cup whipped topping.
Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining whipped topping.
Place half the cake cubes in 9-inch spring form pan.
Top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture.
Refrigerate 4 hours. Remove rim of pan.

Serve dessert topped with strawberries. Serves 16

[mos]

This is a great recipe for potlucks, but I never make it for that reason. It’s so easy and yummy, I just want to keep it at home…just for me;-)

No-Bake Pineapple Cheesecake

Crust
1/2 cup graham cracker crumbs
2 tsp sugar
2 tbs unsalted butter, melted

No-Bake Pineapple Cheesecake Filling

8-oz pkg cream cheese, softened
1/2 cup powdered sugar, sifted
20-oz can crushed pineapple, well-drained
16-oz tub frozen whipped topping, defrosted

To make the crust, in a medium bowl, mix the graham cracker crumbs with the sugar and melted butter. For topping the cheesecake, reserve 2 tbs of the crumbs in a small bowl and set aside. Press the remaining crumbs evenly into the bottom of an 8- to 9-inch spring-form pan. Refrigerate the crust while you make the filling.
Using an electric mixer beat the cream cheese with the powdered sugar in a large bowl until fluffy.
Add the well-drained crushed pineapple and blend.
Carefully fold the defrosted whipped topping into the pineapple mixture.
Spread the filling over the chilled crust evenly. Then sprinkle the top with the reserved graham cracker crumbs.
Cover with plastic wrap and chill at least 2 to 3 hours before serving. You may need to chill longer if still soft. Serves 8

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