• 6servings
  • 30minutes
  • 376calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 unbaked pastry shell (9 inches)

  2. 1 package (8 ounces) cream cheese, softened

  3. 2 cups (16 ounces) vanilla yogurt

  4. 1 cup pineapple preserves

Instructions Jump to Ingredients ↑

  1. Cream Cheese Pineapple Pie Recipe photo by Taste of Home Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

  2. In a bowl, beat cream cheese until smooth. Add the yogurt and preserves; pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 30 minutes before cutting. Yield: 6-8 servings.


Send feedback