Tuesday, January 19, 2016

Pineapple Cream Pie

one 8 oz pkg cream cheese, softened
¼ cup granulated sugar
1 pint heavy whipping cream (or 1-1/2 cup Cool Whip)
½ cup xxx sugar
15-20 oz can crushed pineapple, drained
15-20 oz can pineapple chunks, drained
9" graham cracker pie crust

  1. In a mixing bowl, beat the cream until stiff peaks have formed.
  1. Add xxx sugar. Put aside 1-1/2 cup. Store the remainder in the refrigerator.
  1. In a separate mixing bowl, combine the cream cheese & granulated sugar.
  1. Fold in whipped cream (or Coolwhip) and crushed pineapple.
  1. Spoon into pie crust.
  1. Top with pineapple chunks.
  1. Chill overnight or at least 2 hours before serving.
  1. Serve with a dollop of whipped cream.

$1.00 off TWO (2) PHILADELPHIA Cream Cheese$0.55 off Any THREE (3) COOL WHIP Whipped Topping

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