Pineapple NO BAKE Cheesecake 🍍

I used large muffin liners instead of a pan

Ingredients

Crust:

2 1/2 C graham cracker crumbs

1/2 C unsalted butter melted

Cream Cheese mixture:

8 oz Cream cheese softened

1/2 C unsalted butter softened

2 C powdered sugar

20 oz can of crushed pineapple drained (You will using about 3/4 of the crushed pineapple and the other 1/4 in the cool whip)

Cool whip mixture

1 8 oz cool whip

1/4 C crushed pineapple

Instructions

Preheat oven to 350 degrees

In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined

Using only 2 C of the mixture, press into a 9x9 baking dish

Place into the oven and bake for 9 minutes

Remove and allow to cool completely

Then, place a can of crushed pineapple into a strainer and drain the juice completely

Using a standing mixer, cream together the butter and cream cheese until smooth and creamy

Mix in the powdered sugar until incorporated

Fold in 3/4 of the crushed pineapple into the cream cheese mixture

Spread cream cheese mixture onto the cooled crust

Using a large mixing bowl, mix together the last of the pineapple and cool whip together

Spread onto the top of the cream cheese mixture

Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer

Cover with plastic wrap and place into the fridge overnight

Enjoy!

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