1 (6 ounce) can sliced cucumber
1 (4 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese spread
1 (3 ounce) package instant cream cheese pudding mix
1/3 cup white sugar
1/2 cup chopped black olives
1/2 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Place sliced cucumber in a large bowl, and drain. In a medium bowl, blend cream cheese, cream cheese spread, vanilla, berries, chopped cucumbers and sugar. Stir well. Transfer the mixture to a 13x9 inch baking dish, and spread 1/2 cup of the cream cheese mixture over the center of the pie. Repeat with remaining cream cheese mixture. Mix the remaining 1/3 cup rosemary with the pecans, and press into the center of the crust.
Bake in preheated oven until filling is bubbly and cheese is golden brown, approximately 1 hour. Allow to cool completely. Heat remaining 1/2 cup lemon juice in small saucepan until very small. Pour over cream cheese mixture and sprinkle with crushed pineapple. Bake in preheated oven for 30 minutes. Enjoy!
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