1/2 cup butter or margarine, softened
1 (10 ounce) can crushed pineapple, undrained
1 (6 ounce) can sliced pineapple with juice
half cup margarine, melted
4 ounces mozzarella cheese, sliced
1 (8 ounce) package cream cheese, at room temperature
1 cup shredded mozzarella cheese
2 eggs, beaten
1 1/2 teaspoons lemon zest
1 (8 ounce) package cream cheese, softened
In a medium mixing bowl, cream together butter and margarine until smooth. Beat in pineapple and slice. Mix thoroughly. Stir pineapple mixture into butter mixture. Stir gently until smooth.
Heat a large heatproof skillet over medium heat. Stir the crushed pineapple in the skillet and stir until coated. Remove from heat and stir in the cream cheese, cream cheese, mozzarella cheese and pineapple mixture. Drop mixture by teaspoonfuls onto waxed paper coated baking sheets.
Bake 24 to 28 hours or overnight, depending on the size of the baking sheets. Cool 10 minutes on waxed paper before removing from pans. Let cool completely before turning into ice.
To serve, spoon the pineapple mixture into the center of each pie crust. Fill each pie with cream cheese, using a slotted spoon to level the crust. Chill in refrigerator for several hours or overnight.
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