Sugar, Nonfat Milk, Natural Flavor, Gelatin, Color (Yellow #6).
You will need
- 1 – 8oz. Cream Cheese
- 1 – 8oz. Cool Whip topping
- 1 – 8” Or 9” Graham Cracker Pie Crust
In a large mixing bowl add cream cheese and blend on high speed until softened. Add cheesecake mix and blend on low speed for 30 seconds. Add cool whip and drained pineapple, and gently fold into mixture until combined. Fill pie crust with mixture and cover. Refrigerate for at least 1 hour. Take out and enjoy!