This Pineapple Cheesecake Ice Cream recipe is made in your freezer of your refrigerator. I have seen this recipe on Pinterest and the internet and it is usually made with a can of pie filling. I love pineapple and wanted to try it using canned pineapple instead of pie filling. It came out great. You can make this with pie filling, too. A great recipe to make with children and they will love it.
1 (8 ounce) package cream cheese, softened
1/4 cup butter or 4 tablespoons, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub cool whip
1 (20 ounce) can crushed pineapple, drained, save 1/4 cup of the pineapple juice
1 package graham crackers ( box usually comes with 4 wrapped packages. I used one of the 4 packages or about nine whole graham crackers) crushed
Use a mixer to combine the cream cheese, butter, milk and cool whip. Coarsely crush the graham crackers.(Not real fine, see photo below) Mix graham cracker crumbs with crushed pineapple and 1/4 cup of pineapple juice using a spoon. Lightly stir the pineapple mixture into the cream cheese mixture using a spoon. DON’T OVER MIX. Pour into a large loaf pan or plastic container. I did not have a loaf pan large enough to hold this. The plastic container in the photo below holds about 2 to 3 quarts. Cover with plastic wrap or lid. Put in freezer for six hours. Enjoy! (Note: Mine was perfect at six hours and came out like you see in the photos. If you put it in overnight or longer you will have to set it out to soften some before dipping) This has a wonderful taste and I can’t leave it alone. I love the pineapple with the crushed up graham crackers. If you want to use pie filling, make it just like above except you won’t add any juice. Have fun and enjoy this recipe. Experiment and make up your own using different fruits and pie fillings. This makes about 2 quarts.
If you like this recipe, you might also like my recipe for Pineapple Banana Cake.
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