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No Bake Pineapple Cheesecake
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graham cracker pie crust
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2
boxes cheesecake instant pudding
3.4 oz each
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1
can crushed pineapple in pineapple juice
20 oz can
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1
container whipped topping
8 oz
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In a bowl mix together the crushed pineapple (including juice) with the budding mix.
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Once well combined, fold in the whipped topping.
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After all of the whipped topping is mixed into the pudding mixture, fill the crust with the pineapple cheesecake mix.
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Refrigerate for 2 hours before serving.