Mike's EZ Pineapple Cheesecake & Whipped Topping
- 1 Box (8 oz) Philadelphia Cream Cheese
- 1 Can (8 oz) Condensed Milk
- 1/3 Cup Lemon Juice added last
- 1 large Can Pineapple Rounds reserve 1/8 cup of juice
- 1/2 tsp Vanilla Extract
- 1 Graham Cracker Pie Crust
- 2 Cups Heavy Whipped Cream
- 3-4 tablespoons Granulated Sugar
- Slightly warm your cream cheese in a bowl.
- Blend with electric mixer until blended.
- Add pineapple cheese mixture into your pie crust.
- Refrigerate cake until mixture has firmed up a bit.
- About 30 minutes.
- Drain your pineapple rounds on paper towels to dry.
- Decoratively add pineapple rounds to the top of your cake any way you choose.
- Place cake back in fridge covered for an hour.
- Always better than store bought!
- Here's how to make this easy whipped cream topping pictured:
- Enjoy!
cream cheese, milk, lemon juice added, pineapple, vanilla, graham cracker pie crust, cream, sugar
Taken from cookpad.com/us/recipes/483635-mikes-ez-pineapple-cheesecake-whipped-topping (may not work)