Layered Pineapple Lemon Cheesecake Pie
1 graham pie crust (6 oz.)
1 pkg. (8 oz) cream cheese, softened
1/4 cup sugar
1 can (8 oz.) crushed pineapple, drained, divided
2 cups frozen whipped topping, thawed
1-1/3 cups cold milk
1 pkg. (3.4 oz) lemon instant pudding mix
Beat cream cheese and sugar in large bowl with wire whisk until well blended. Stir in half of the pineapple. Gently stir in whipped topping. Spread into pie crust.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Stir in remaining pineapple. Spoon over cream cheese layer in pie crust. Refrigerate several hours or until chilled. Store leftover pie in refrigerator.