Lemon Pineapple Cheesecake Pie

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Lemon Pineapple Cheesecake Pie

When the dog days of summer have arrived,
cool off with a slice of this cool and creamy freezer pie.
Lemon Pineapple Cheesecake Pie has just the right amount of sweetness,
a nice lemony flavor and crushed pineapple adds a 'tropical' flare to this pie.

Your family and friends with never guess that this cool and
creamy pie is made with a few ready-made ingredients.
All that is needed to serve this pie is a sprig of fresh mint.

Lemon Pineapple Icebox Pie

Ingredients

• 1 can Eagle Brand Sweetened Condensed Milk
• 1 (8 oz) can crushed pineapple, drained
• 1 (8 oz) tub Cool-Whip, thawed
• 1/3 cup lemon juice
• 1/2 cup Lucky Leaf lemon pie filling
•  1 cup Philadelphia Ready to Eat Cheesecake Filling
• 1 (9-inch) Keebler ready-made graham cracker crust

Cooking Directions

1. Mix together sweetened condensed milk, crushed pineapple, and Cool-whip.
2. Gently stir in lemon juice.
3. Fold in lemon pie filling and cheesecake filling.
4. Spoon mixture into graham cracker crust.
5. Freeze until firm, cover with plastic wrap and store in the freezer.

Products used in this recipe:

Eagle Brand Sweetened Condensed Milk

Cool-Whip

Lucky Leaf
Kraft
Keebler

Cracker, Crust, Lemon , Pineapple, Pie, Cream