Pineapple Cheesecake

Contributed By: Parker


2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 can (20 ounces) crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) ladyfingers (about 48)
1 pint fresh strawberries, sliced


1. In a large bowl, beat cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping.
2. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.

Helpful Hints:

TOTAL TIME: Prep: 15 min. + chilling
YIELD: 10 servings.
Nutrition Facts
1 piece: 366 calories, 20g fat (13g saturated fat), 82mg cholesterol, 263mg sodium, 41g carbohydrate (33g sugars, 1g fiber), 5g protein.

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