Best 9 Jims Pineapple Cheese Pie Recipes

JIM'S PINEAPPLE CHEESE PIE

Steps:

• Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

JIM'S PINEAPPLE CHEESE PIE

Steps:

• 1. Drain juice from crushed pineapple, set fruit aside.
• 2. Dissolve Jell-O in pineapple juice, and microwave for 1 minute.
• 3. Mix pineapple fruit with cream cheese and 1 tub dairy whipped topping.
• 4. Mix Jell-O mixture with cream cheese mixture and pour into pie crust.
• 5. Place into the refrigerator and let set 5 hours.
• 6. When ready to serve, place a large dallop of dairy whipped topping from the other tub on each piece.

JIM'S PINEAPPLE CHEESE PIE

Steps:

• Drain juice from pineapple.
• Set the fruit aside.
• Dissolve jello in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smoothe.
• Mix pineapple into cream cheese mixture, stir in jello and juice mixture; mix thoroughly.
• Pour into pie shell, and refrigerate for 4-5 hours .
• It is now ready to serve.
• It serves six.
• And if you don`t want to make a pie, you can serve it in pudding dishes.

PINEAPPLE CHEESE PIE

Steps:

• Combine the graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 7-in. pie pan. Refrigerate while preparing filling., In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped cream and pineapple. Spoon into crust. Refrigerate for at least 3 hours or until firm.

JIM'S PINEAPPLE CHEESE PIE

Steps:

• Drain juice from pineapple into a microwave-safe bowl; set fruit aside. Warm juice in the microwave for 1 minute. Stir in Jell-O gelatin until dissolved; set aside.
• Beat cream cheese and whipped topping in a large bowl until smooth. Mix in crushed pineapple. Stir in gelatin mixture until well-combined.
• Pour into baked pie shell. Chill in the refrigerator until filling is set, 4 to 5 hours.

JIM'S EASY PINEAPPLE CHEESECAKE

Steps:

• Mix softened cream cheese, sugar and pineapple extract.
• Add and mix 15 ounces of drained crushed pineapple.
• Fold in cool whip. Add food coloring and fold to blend well.
• Pour in the prepared graham cracker pie crust. Sprinkle reserved pineapple on top.
• Cover and refrigerate for at least 3 hours. Serve cold.

JIM`S PINEAPPLE CHEESE PIE

Steps:

• 1. 1. Drain juice from pineapple. set fruit aside. dissolve jell-o in juice and microwave for 2 minutes.
• 2. 2. have cream cheese and cool whip at room temprature. mix fruit, cream cheese, 1 tub cool whip, and when cooled the jell-o mixture.
• 3. 3. Mix all ingredients well. then pour in to pie crust. and place in the refrigerator for 5 hours. when ready to serve add a dollop of cool whip from the second tub on each piece.
• 4. ***note*** this can also be used as a dessert with out the pie crust like a pudding.

CREAM CHEESE-PINEAPPLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

PINEAPPLE CHEESE PIE ~ EASY

Steps:

• 1. Preheat oven to 375 degree F. In a small bowl, mix graham cracker crumbs & sugar. Stir in melted butter, and blend until all crumbs are moistened.
• 2. Place in 9 inch pie crust. I then use a metal measuring cup to press evenly into bottom pf place and up the sides. This works best for me. Use a spoon or your fingers if you prefer. Place in oven and bake for 10 minutes or until turning golden on edges. Cool on rack.
• 3. For pie: In a large mixing bowl, cream sugar, cream cheese and the 2 tablespoons of juice, until well blended.
• 4. Fold in the well drained pineapple.
• 5. Next, fold in the whipped cream until well blended.
• 6. Spoon evenly into the cooled crust. Chill for 4 - 6 hours, before serving.