Pineapple Cheesecake

• 1/2 cup sugar
• 8 oz cream cheese
• 1 3/4 cup cool whip
• 1 9 inch Graham cracker crust
• 15 oz crushed pineapple drained

1. Mix first four ingredients together with a mixer until smooth.
2. Pour pineapple mixture into Graham cracker crust.
3. Refrigerate at least two hours or until set.
4. I like a firmer cheesecake so I refrigerated for one hour before serving.
5. Top with crushed pineapple or cool whip if desired.
6. Enjoy!

sugar, cream cheese, cool whip, crust, pineapple

Taken from cookpad.com/us/recipes/351297-pineapple-cheesecake (may not work)