2 (3 ounce) packages cream cheese, softened
1 (15 ounce) can pineapple juice
1 (3 ounce) package frozen whipped topping formula
2 (1 ounce) packages instant vanilla pudding mix
4 eggs, beaten
1 1/4 cups milk
3/4 cup frozen whipped topping, thawed
2 slices Custard cheese
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3-quart pie crust.
In a mixing bowl, beat cream cheese and pineapple juice until smooth. Beat in pudding mix, eggs and milk. Mix in to pineapple mixture, and sprinkle top with whipped topping.
Bake in preheated oven for 30 minutes, or until custard level. Cool slightly while serving.
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