1 pie shell, fully baked (or graham cracker crust)
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 cup crushed pineapple, drained and chilled
1 (12 ounce) container Cool Whip, at room temperature
1/2 cup pecans, chopped (optional)
Directions:
1. If using a traditional pastry shell, bake it according to package directions.
2. Combine the cream cheese, sugar, pineapple and Cool Whip; blend well.
3. Transfer the filling to the pie shell and, if you wish, sprinkle the top with chopped pecans.
4. Cover and chill for several hours.
No comments:
Post a Comment