Easy Pineapple Cheesecake

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  • 1 (16 ounce) container sour cream
  • 1 (3.4 ounce) box instant vanilla pudding
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 prepared Graham cracker pie crust
  • Optional for serving: Fresh berries

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


  1. In large bowl, beat sour cream, pudding mix and pineapple with electric hand mixer 2 minutes.
  2. Pour filling into crust and refrigerate several hours or overnight.
  3. Cut into wedges and serve. Top with fresh berries, if desired.