1 (9 inch) prepared graham cracker crust
2 teaspoons vanilla extract
1/2 teaspoon orange extract
1 (16 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 cup shredded coconut
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, mix the vanilla, orange extract, cream cheese, pineapple with juice and whipped topping. Beat until smooth and pour mixture over graham cracker crust.
Bake in preheated oven for 45 minutes. While cake is baking, prepare whipped topping by mixing together cream cheese and cream cheese. Set aside.
When the cake is baked, mix together cream cheese, cream cheese, pineapple, whipped topping and cream cheese mixture. Spread over cooled crust and bake for 50 minutes, or until cheese is bubbly. Serve warm.
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