Coconut-Pineapple Cheesecake

 

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1 (6 ounce) graham cracker pie crust 8 ounces cream cheese (at room temperature) 1/3 cup granulated sugar 1 (8 ounce) container Cool Whip Crushed pineapple, as desired Flaked coconut, as desired

The Directions

Drain pineapple. Mix cream cheese and sugar with just enough pineapple juice to mix. Add Cool Whip. Gently fold in until creamy. Spoon into pie crust. Add pineapple on top. Then sprinkle with coconut. This can be made lower fat by using low fat cream cheese and fat free Cool Whip topping.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.