Coconut-Pineapple Cheesecake

Ingredients

• 1 (6 ounce) Graham cracker pie crust
• 8 ounces cream cheese (at room temperature)
• 1/3 cup granulated sugar
• 1 (8 ounce) container Cool Whip
• Crushed pineapple, as desired
• Flaked coconut, as desired

Instructions

1. Drain pineapple.
2. Mix cream cheese and sugar with just enough pineapple juice to mix.
3. Add Cool Whip. Gently fold in until creamy. Spoon into pie crust.
4. Add pineapple on top. Sprinkle with coconut.

Notes

This can be made lower fat by using low fat cream cheese and fat free Cool Whip topping.