Hall Cook Book
Spring Breeze Pineapple
Cheesecake
Category: Dessert / Submtd By: Patty Hall
Yield: 8 Servings

This is so good, you may
want to make 2 pies next time. -patty
8 Ounce Cream Cheese, Softened
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8 Ounce Cool Whip
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1/3 Cup Sugar
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1 Pie Shell Graham Cracker Pie
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1 Cup Sour Cream
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-Crust
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2 Teaspoon Vanilla
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1 Can Crushed Pineapple, Drained
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Beat cream cheese until
smooth.
Gradually beat in sugar.
Blend in sour cream and vanilla.
Fold in Cool Whip, blending well.
Spoon into pie crust and refrigerate at least 4 hours.
Spread crushed pineapple over set cheesecake.
Refrigerate until pineapple is chilled.
Serve.
Per Serving: 408 Cal (63% from Fat, 5% from Protein, 32% from Carb); 5 g
Protein; 29 g Tot Fat; 15 g Sat Fat; 9 g Mono Fat; 34 g Carb; 1 g Fiber; 93
mg Calcium; 1 mg Iron; 286 mg Sodium; 65 mg Cholesterol
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