You will need:
2 Graham cracker pie crusts (You can make your own with crushed grahams, and melted butter, also!)
1 regular sized tub of Cool Whip or store brand is fine!
1 can of crushed pineapple
1/4 of a can of Carnation evaporated milk
1 tub of Philadelphia Cheesecake filling or soft whipped cream cheese if you need to tighten the budget (Remember, this is going to make TWO pies!)
1 tbsp of Lemon Juice
Optional: Cherries, walnut topping, and a TINY dash of cinnamon to garnish the top! (Or whatever you might like! Almonds, fruit, bigger pineapple slices, strawberries, whatever! GET CREATIVE and make it your own!)
Mix cool whip, DRAINED crushed pineapple, evaporated milk, cheesecake filling, and lemon juice in a large mixing bowl until mixed and whipped well. Divide the mix between both pie crusts, garnish with whatever topping you choose, chill in the refrigerator for 2 hours; or leave overnight for best results!
Photo and recipe by Amanda H