Fluffy Pineapple Cheesecake
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- 2 1/2 pkg
- lady fingers
- 8 oz. packages cream cheese (softened)
- 20 oz. can crushed pineapple - drained, reserving half the juices.
- 1/2 c
- 12 oz. container cool whip
1Butter sides and bottom of spring form pan.
2Place lady finger halves around sides and bottom of pan making sure all areas are covered.
3Beat cream cheese and sugar until fluffy, blend in cool whip. Fold in pineapple and some juice, just enough to make the mixture light & fluffy.
4Spread mixture into lady finger lined pan. Place in refrigerator for several hours or over night.