Recipe by Philadelphia
"This no-bake cheese cake has the fresh, tropical taste of pineapple and a hint of cinnamon."
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finely crushed NILLA Wafers
butter or margarine, melted
KNOX Unflavored Gelatine
1 (8 ounce) can
crushed pineapple, drained, liquid reserved
3 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed
Easy to make, great for pot lucks! I received lots of compliments on this pineapple cheesecake!
when i made this the first time i used whipping cream and made my own whipped topping. i also froze it for 4 hrs. it was rock solid but SO yummy. my husband has asked for it again, so i am making it tonigh6t but this time im going to use cherries.
This was a really great recipe, thank you. Very easy to make. I added just a bit more crushed pinapples without the extra juice and let it set overnight. I couldn"t wait so I had a slice for breakfast and I was plesantly pleased. Yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 214
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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