No Bake Pineapple Cheesecake Pie

Ingredients

• 1 10 ” graham cracker pie crust pre-made
• 2 8 oz blocks of cream cheese softened at room temperature
• 1 cup powdered sugar
• 1 8 oz tub frozen whipped topping thawed
• 1 20 oz can crushed pineapple drained
• ½ cup pineapple juice

Instructions

1. In a large mixing bowl, beat together the cream cheese and powdered sugar until silky smooth.
2. Add in whipped topping, pineapple juice and most of the crushed pineapple, leaving a handful aside for garnishing on the top. Beat until all ingredients are well combined and mixture is thick and well blended.
3. Scoop the cheesecake batter carefully into the pie crust smoothing out towards the edges with every scoop.
4. Smooth out the cheesecake until it’s mostly flat on top. See notes for additional tips.
5. Top cheesecake with the remaining crushed pineapple. Sprinkle the pineapple evenly over top of the cheesecake.
6. Cover cheesecake and allow to cool for 6 hours or overnight before eating.
7. When done chilling, cut using a pie server and/or serrated knife.
8. Top with additional pineapple, whipped topping and/or maraschino cherries.