Easy Pineapple Cheesecake


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Throw it together in less than 10 minutes then let it sit overnight. Couldn't be simpler!

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  • 1 16 oz. container sour cream
  • 1 3.4 oz. box instant vanilla pudding
  • 1 8 oz. can crushed pineapple, undrained
  • 1 prepared graham cracker pie crust

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In large bowl, beat sour cream, pudding mix and pineapple with electric hand mixer 2 minutes.

Pour filling into crust and refrigerate several hours or overnight. Cut into wedges and serve. Top with fresh berries, if desired.

Note: To cut calories, you can use light sour cream and sugar-free instant pudding.

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