Pineapple Cream Cheese Pie

It’s been really hot around here.  I don’t know why, but I get the urge to bake when it’s really hot.  And then I fight with myself, because I don’t want to turn on the oven and heat up the house.  So I started looking for no bake recipes and came across a couple for pineapple pies.  Here’s the version I made from those recipes.

First take a block of softened cream cheese and mix it with granulated sugar.  It’s important to let the cream cheese soften so it mixes well.  I think I could eat this on its own!

Drain the crushed pineapple throughly.  If you don’t, the pie will be too wet and soupy.

Stir in the whipped topping and crushed pineapple.

Then I rewarded my “helper” by letting him lick the measuring cup from the whipped topping.  I love how Rand’s eyes get all crossed when he’s licking!

Spoon the filling into your pre-made graham cracker crust.  I would have made my own, but that would defeat the purpose of making a “no bake” dessert.

Smooth over the top so it looks pretty.

One of the recipes said to dump crushed pineapple over the top.  But that seemed just dull and unappealing.  So I took a cue from pineapple upside down cake and decorated my pie with pineapple rings and maraschino cherries.

Top your pie however you want.  You could use more whipped topping, coconut, nuts, anything that sounds good!  Here’s a close up of mine.

The pie was really tasty and was so quick to make!  I think I might try it with different fruit next time –lots of possibilities!

Here’s the recipe:
Pineapple Cream Cheese Pie: full page

Pineapple Cream Cheese Pie: 4 x 6 card