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Prep Time

Prep Time

20 min

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Total Time

2 hr

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Calories per serving


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Ingredients (8)
  • 1 pkg. (8oz) cream cheese, softened
  • 1/2 cup plus 2 tablespoons powdered sugar, divided
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans, divided
  • 1-1/2 cups heavy whipping cream
  • 1 (9-inch) prepared graham cracker crust
  • 1 can (20 oz.) DOLE Crushed Pineapple, drained
  1. Combine cream cheese and 6 tablespoons powdered sugar in a bowl.  Beat with a hand mixer until smooth.  Add pineapple, lemon zest, and vanilla. Continue mixing until blended.  Remove 1 tablespoon pecans and reserve for garnish. Fold in remaining pecans.
  2. Beat cream to stiff peaks.  Add remaining 1/4 cup powdered sugar and beat to incorporate.
  3. Fold in half whipped cream mixture into pineapple mixture.
  4. Spread pineapple mixture into pie crust.  Spread reserved whipped cream on top. Garnish with reserved pecans.
  5. Refrigerate for 2 hours or until set before serving.