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Hall Cook Book

Spring Breeze Pineapple Cheesecake

Category: Dessert / Submtd By: Patty Hall

Yield: 8 Servings

This is so good, you may want to make 2 pies next time. -patty

8 Ounce Cream Cheese, Softened	8 Ounce Cool Whip
1/3 Cup Sugar	1 Pie Shell Graham Cracker Pie
1 Cup Sour Cream	-Crust
2 Teaspoon Vanilla	1 Can Crushed Pineapple, Drained

Beat cream cheese until smooth.
Gradually beat in sugar.
Blend in sour cream and vanilla.
Fold in Cool Whip, blending well.
Spoon into pie crust and refrigerate at least 4 hours.
Spread crushed pineapple over set cheesecake.
Refrigerate until pineapple is chilled.
Serve.


Per Serving: 408 Cal (63% from Fat, 5% from Protein, 32% from Carb); 5 g Protein; 29 g Tot Fat; 15 g Sat Fat; 9 g Mono Fat; 34 g Carb; 1 g Fiber; 93 mg Calcium; 1 mg Iron; 286 mg Sodium; 65 mg Cholesterol

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