Friday, October 16, 2009

Coconut−Pineapple Cheesecake

Coconut−Pineapple Cheesecake

1 (6 ounce) graham cracker pie crust
8 ounces cream cheese (at room temperature)
1/3 cup granulated sugar
1 (8 ounce) container Cool Whip®
Crushed pineapple, as desired
Flaked coconut, as desired
Drain pineapple. Mix cream cheese and sugar with just enough pineapple juice to mix. Add Cool
Whip. Gently fold in until creamy. Spoon into pie crust. Add pineapple on top. Then sprinkle with
coconut. This can be made lower fat by using low fat cream cheese and fat free Cool Whip® topping.

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