Layered Pineapple-Lemon Cheesecake Pie

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 2 cups thawed COOL WHIP Whipped Topping
• 1 can (8 oz.) crushed pineapple, drained, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1-1/3 cups cold milk

1. Beat cream cheese and sugar in large bowl with whisk until well blended.
2. Stir in COOL WHIP and half the pineapple.
3. Spread into crust.
4. Beat pudding mix and milk in medium bowl with whisk 2 min.
5. (Mixture will be thick.)
6. Stir in remaining pineapple.
7. Spoon over pie.
8. Refrigerate several hours or until chilled.

philadelphia cream cheese, sugar, pineapple, ready, cold milk

Taken from www.kraftrecipes.com/recipes/layered-pineapple-lemon-cheesecake-pie-62586.aspx (may not work)