- Servings: 12
|3.5 cups||Graham Cracker Crumbs|
|⅔ cup||Butter, melted|
|1 can||Pineapple Chunks|
|1 cup||Pineapple Juice|
|2||Packets Unflavored Gelatin|
|2× 8 oz pkgs||Cream Cheese, softened|
|4 Tbsp||Butter, softened|
|1½ cups||Whipping Cream|
Combine graham cracker crumbs, sugar, and melted butter. Press combination into a greased 9" spring form pan and refrigerate. Drain pineapple chunks, reserving juice. Stir gelatin packets into pineapple juice, let stand for 2-3 minutes. Add sugar, water, and eggs to juice over medium heat for 7 minutes then set aside. In a large bowl, mix cream cheese and softened butter. Mix until contents are fluffy.
Begin to beat in the pineapple juice mix. Add crushed pineapple (saving a few for cake topping.) Refrigerate filling for 15 minutes. Beat whipping cream until stiff. Mix into refrigerated pineapple filling. Pour into graham cracker crust and refrigerate for 5 hours. Decorate topping of cake with a few pineapple chunks and whipped cream (optional).
*Easy *Fast *Delicious *And best of all, no baking.