No Bake Pineapple Cheesecake

Alexis has always liked to help me cook, but Mila LOVES to help me cook. The second I pull a mixing bowl out of the cabinet, she magically shows up. Little Miss Mila instantly starts pushing a chair to wherever I'm standing and pleads, "Can I help?"

It doesn't matter what I'm making. She just really wants to help.

Thus, I'm making an effort to make some simpler things with the idea that Mila should get a chance to assist. She's really good at pouring in ingredients, and she's even better at licking beaters when I'm done.

Thus, No Bake Pineapple Cheesecake. The littlest help did most of the work on this one, and she was really very pleased with herself.

No Bake Pineapple Cheesecake

1 - 8 oz package cream cheese (softened)
1/2 cup granulated sugar
1/2 cup heavy cream
1 teaspoon coconut extract
1 can pineapple slices
1 graham cracker crust

1. Place 6 or so slices of pineapple in a large skillet and cook until lightly browned.

2. In a large mixing bowl, beat together the cream cheese and sugar until smooth. Slowly add the heavy cream and beat at high speed until peaks form. Add the coconut extract. Add 1/4 cup pineapple juice from the canned pineapple slices. Cut up any uncooked pineapple and add it as well. Beat well.

3. Spread the cream cheese mixture in the graham cracker crust then top with cooked pineapple slices. If you want to truly appease the Mila, add a few maraschino cherries as well.

4. Refrigerate for at least an hour before serving.