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Pineapple Cheesecake

Reviewed: Apr. 9, 2012
I made this for Easter and it was a big hit. All the previous comments were helpful. I made the following changes: Used 2 - 8 oz. packages cream cheese Reduced the sugar slightly Used 1 - 20 oz. can crushed pineapple - very well drained Used 1 - 12 oz. container Cool Whip, thawed Added 1 cup coconut Used a prepared shortbread crust Didn't put the crushed pineapple on top but did serve the pie with fresh pineaple and strawberries in the side. The mixture was very thick so I was able to mount it high in the crust. I would really call this a Pineapple Cheesecake Pie.
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