Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
br>First make sure the pineapple is well drained. You don
13 inch pan ready(recipe didn't say to grease
Stir in 2/3 cup pineapple juice.
Pour cream cheese
tir in 2/3 cup pineapple juice.
Pour cream cheese
To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add
Make double recipe graham cracker crust (holding back 1 cup). Bake in large cake pan.
Blend cream cheese with sugar; add whipped cream or Dream Whip (Dream Whip cuts calories, but adds sweetness). Pour into prepared crust.
Sprinkle with the reserved crumbs and chill for several hours or overnight.
Serves 16.
Can be halved easily; fits regular pie tin.
Boil pineapple, add Jello.
Set aside to cool and thicken slightly.
Cream cheese, sugar and vanilla together.
Add to Jello, pineapple mixture.
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2-inch.
Bake until set, 15 to 20 minutes, at 350 degrees. Favorite cheesecake recipe:
Use pastry blender to mix crust; much easier.
Cheesecake:
Combine 1st 3 ingredients;
Prepare cheesecake according to package directions, except add pineapple juice that was drained from crushed pineapple.
When partially chilled, top with chilled crushed pineapple and return to refrigerator until ready to serve.
blend well.
Stir in pineapple. Pour into prepared pan.
Dissolve gelatin in boiling water; stir until completely dissolved.
Add sugar and pineapple juice and allow to cool. Soften cream cheese and gradually stir in gelatin mixture until well blended.
Pour into pie shell and refrigerate until firmly set.
Top with whipped cream before serving.
In a large mixing bowl mix together the whipped cream, cream cheese and sugar.
Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly.
Once the pineapple has been drained, add the pineapple to the rest of the ingredients and mix well.
Pour the mixture into the prepared graham cracker crusts.
Refrigerate for at least an hour.
Enjoy!
aucepan until smooth.
Blend pineapple and its juice into constarch
Mix cracker crumbs and margarine.
Press into 8-inch or 9-inch pie pan; chill.
Dissolve gelatin in boiling water; cook until lukewarm.
Blend cottage cheese and sweetener until creamy. Slowly add gelatin; mix well.
Pour into crust and chill until firm.
In small saucepan, mix water and cornstarch until smooth. Add pineapple over medium heat, bring to a boil, stirring constantly.
Cool 15 minutes.
Spread over cheesecake and chill 1 hour; makes 12 servings.
Combine crumbs, butter and powdered sugar until well blended. Press into bottom of spring-form pan.
Chill for 30 minutes. Combine cream cheese, eggs, sugar, crushed pineapple and cinnamon. Beat until smooth.
Pour into prepared crust.
Bake at 375\u00b0 for 20 minutes.
Cool for 1 hour.
Mix sour cream, sugar and vanilla. Spread over cheesecake.
Bake at 375\u00b0 for 5 minutes.
Chill several hours.
n 1 cup of saved pineapple juice. Heat to boiling, stirring
Mix the oil, 2 eggs, 1/2 cup sugar, flour and baking powder all together and spread in a greased 9 x 13-inch baking pan.
Drain the pineapple and put on dough.
Cream the cream cheese and 1 cup sugar.
Add the 5 eggs and 2 tablespoons dry pudding and pour over the pineapple.
Bake at 325\u00b0 for about 1 hour.
n 2/3 cup unsweetened pineapple juice. Pour over hot crust