Remember the yummy recipe for the peppermint cheesecake I posted the other day? Well, a friend of mine had told me that her family doesn’t like peppermint so she had subsituted other things like crushed oreos and toffee bits. Soo, I was going to mix in some lemon curd but instead decided to go with crushed pineapple. Umm, can you say delicious?! I did make one change to this one though. I used 2 blocks of cream cheese since pineapple is so sweet. Part of what makes the peppermint one so good is that it isn’t icky sweet. Soo.
1 can of crushed pineapple, drained
2 blocks (8 oz) of cream cheese softened
1 can of sweetened condensed milk
2-3 C of cool whip (thawed)
2 shortbread crusts (I bought premade in the same area you find graham cracker crusts)
Mix cream cheese and condensed milk together until smooth and creamy. Fold in pineapple and cool whip. Pour into crusts. Freeze until firm. 🙂