Pineapple Cheesecake


1/2 cup biscuit crumbs.

2 tablespoons melted butter.

1 package (8 ounces) cream cheese, softened.

1/2 cup sifted confectioners’ sugar.

1 can (20 ounces) crushed pineapple, well drained.

16 ounces whipped topping.


Mix biscuit crumbs with melted butter, reserving 2 tablespoons; press into the bottom of an 8 to 9-inch springform pan; chill.

Whip cream cheese with confectioners’ sugar until fluffy then stir in pineapple.

Fold whipped topping into the pineapple mixture then spread over crust.

Sprinkle with reserved crumbs and chill thoroughly.

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