Layered Pineapple-lemon Cheesecake Pie
By: Kraft Philadelphia
1 pkg (8oz) cream cheese, softened
¼ cup granulated sugar
2 cups (12oz) thawed COOL WHIP whipped topping
1 can (8oz) crushed pineapple, drained, divided
1 HONEY MAID graham pie crust (6oz)
1 pkg (3.4oz) JELL-O Lemon Flavor Instant Pudding
1 1/3 cup cold milk
Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple.
Spread into crust.
Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.
Makes 10 servings
