Yield 8 Number Of Ingredients 5 Steps:

Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute. Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

Time 5h5m Number Of Ingredients 5 Steps:

  1. Drain juice from crushed pineapple, set fruit aside.
  2. Dissolve Jell-O in pineapple juice, and microwave for 1 minute.
  3. Mix pineapple fruit with cream cheese and 1 tub dairy whipped topping.
  4. Mix Jell-O mixture with cream cheese mixture and pour into pie crust.
  5. Place into the refrigerator and let set 5 hours.
  6. When ready to serve, place a large dallop of dairy whipped topping from the other tub on each piece.

Time 5h3m Yield 6 serving(s) Number Of Ingredients 5 Steps:

Drain juice from pineapple. Set the fruit aside. Dissolve jello in the pineapple juice, and microwave for 1 minute. Mix whipped topping and cream cheese until smoothe. Mix pineapple into cream cheese mixture, stir in jello and juice mixture; mix thoroughly. Pour into pie shell, and refrigerate for 4-5 hours . It is now ready to serve. It serves six. And if you don`t want to make a pie, you can serve it in pudding dishes.

Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:

Combine the graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 7-in. pie pan. Refrigerate while preparing filling., In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped cream and pineapple. Spoon into crust. Refrigerate for at least 3 hours or until firm.

Time 4h20m Yield 8 Number Of Ingredients 5 Steps:

Drain juice from pineapple into a microwave-safe bowl; set fruit aside. Warm juice in the microwave for 1 minute. Stir in Jell-O gelatin until dissolved; set aside. Beat cream cheese and whipped topping in a large bowl until smooth. Mix in crushed pineapple. Stir in gelatin mixture until well-combined. Pour into baked pie shell. Chill in the refrigerator until filling is set, 4 to 5 hours.

Time 25m Yield 1 piece, 8 serving(s) Number Of Ingredients 8 Steps:

Mix softened cream cheese, sugar and pineapple extract. Add and mix 15 ounces of drained crushed pineapple. Fold in cool whip. Add food coloring and fold to blend well. Pour in the prepared graham cracker pie crust. Sprinkle reserved pineapple on top. Cover and refrigerate for at least 3 hours. Serve cold.

Time 5m Number Of Ingredients 5 Steps:

    1. Drain juice from pineapple. set fruit aside. dissolve jell-o in juice and microwave for 2 minutes.
    1. have cream cheese and cool whip at room temprature. mix fruit, cream cheese, 1 tub cool whip, and when cooled the jell-o mixture.
    1. Mix all ingredients well. then pour in to pie crust. and place in the refrigerator for 5 hours. when ready to serve add a dollop of cool whip from the second tub on each piece.
  4. note this can also be used as a dessert with out the pie crust like a pudding.

Time 1h20m Yield 8 servings. Number Of Ingredients 12 Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

More about “jims pineapple cheese pie recipes”

Time 20m Number Of Ingredients 8 Steps:

  1. Preheat oven to 375 degree F. In a small bowl, mix graham cracker crumbs & sugar. Stir in melted butter, and blend until all crumbs are moistened.
  2. Place in 9 inch pie crust. I then use a metal measuring cup to press evenly into bottom pf place and up the sides. This works best for me. Use a spoon or your fingers if you prefer. Place in oven and bake for 10 minutes or until turning golden on edges. Cool on rack.
  3. For pie: In a large mixing bowl, cream sugar, cream cheese and the 2 tablespoons of juice, until well blended.
  4. Fold in the well drained pineapple.
  5. Next, fold in the whipped cream until well blended.
  6. Spoon evenly into the cooled crust. Chill for 4 - 6 hours, before serving.