Servings: 8 | Yield: 1-9 inch pie
I think this recipe suits well with the saying that goes, Simplicity is Beauty.
It is a perfect example of the saying that goes, Simplicity is Beauty. The taste of this pie transcends its elegance. I am so thrilled and amazed just by reading the ingredient and steps of this recipe. It is a whole new way of making a pie, and I quite like it. My whole family loves this Pineapple Cheese pie, especially my husband, who does not only love pineapples but also cheese. For him, it’s like hitting two birds with one stone.
The first time I made this was when I had the chance to check my pantry and saw that I had so many ingredients that are nearing the expiry date. I hurriedly checked for a recipe that includes pineapples on it, and I found this. It just takes me a few minutes to finish the process of making this, and the best part is that I got the chance to bond with my family while waiting for it to chill in the fridge. This recipe is not only perfect for holidays, but also on a normal day. You can make it anytime you want, and that’s a fact. I always make sure I’m able to store in my refrigerator since I am a personal favorite. It’s interesting how a 5-ingredients recipe can make a mouthful dessert.
(1) (9 inches) pie crust, baked
1 (20 oz) can crush pineapple with juice
(1) (8 oz) container frozen whipped topping, thawed
1 (6 oz) package pineapple Jell-O®
1 (12 oz) container whipped cream cheese
1. Drain the juice from the pineapple, then set aside the fruit. Dissolve gelatin in the pineapple juice, and microwave for a minute.
2. Mix the whipped topping and cream cheese until smooth. Then, mix pineapple into a creamed cheese mixture. Stir in the gelatin, and mix well. Pour it into the pie shell, and refrigerate for 4 to 5 hours.
Per Serving: 408.4 calories; 40 mg cholesterol; 366 mg sodium; 5.2 g protein; 45.4 g carbohydrates.
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