Layered Pineapple And Lemon Cheesecake Pie - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 cups Cool Whip Topping, thawed
1 (8 ounce) can crushed pineapple, drained, divided
1 (6 ounce) graham cracker pie crust
1 (3 1/2 ounce) package instant lemon pudding mix
1 1/3 cups milk, cold

Preparation

In a large bowl, beat cream cheese & sugar with a whisk until well blended, then stir in the Cool Whip & HALF of the crushed pineapple, before spreading this mixture into the crust.
In a medium bowl, whisk together the pudding mix & milk, blending for 2 minutes; The mixture will be thick. Stir in the remaining pineapple, then spoon this mixture over the pie filling. Refrigerate for a couple of hours until chilled.