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

1. Slightly warm your cream cheese in a bowl.
2. Blend with electric mixer until blended.
3. Add pineapple cheese mixture into your pie crust.
4. Refrigerate cake until mixture has firmed up a bit.
5. About 30 minutes.
6. Drain your pineapple rounds on paper towels to dry.
7. Decoratively add pineapple rounds to the top of your cake any way you choose.
8. Place cake back in fridge covered for an hour.
9. Always better than store bought!
10. Here's how to make this easy whipped cream topping pictured:
11. 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)