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Cream Cheese Pineapple Pie

"'I love pineapple and use it in all kinds of recipes,' pens Raydona Biles from her home in Clinton, Missouri. 'Not too sweet and not too tangy, the mild pineapple flavor in this frosty dessert come through just right.'"
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30 m servings
Original recipe yields 6 servings

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  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a mixing bowl, beat cream cheese until smooth. Add the yogurt and preserves; pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 30 minutes before cutting.


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I liked it, but I think it needs to be thawed out more than 30 minutes. It's a little too "frosty". I might leave it in the fridge to see how it holds up.