Ingredients
Scale
- 1 (9-inch) graham cracker crust
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 (8 oz) container whipped topping, thawed
- 1 (20 oz) can crushed pineapple, well-drained
- 1/2 cup chopped maraschino cherries, drained and patted dry
- 1/2 cup chopped pecans
- 1 tablespoon lemon juice
Instructions
- Allow the cream cheese to soften at room temperature for about 30 minutes.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
- Stir in the lemon juice until well combined.
- Gently fold in the thawed whipped topping using a spatula.
- Thoroughly drain the crushed pineapple using a fine-mesh strainer or paper towels.
- Add the drained pineapple, chopped cherries, and pecans to the cream cheese mixture; stir until evenly mixed.
- Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- Just before serving, garnish with extra whipped topping, chopped pecans, and maraschino cherries.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg