- 8 oz. Cream Cheese softened
- 2 C. Cool Whip thawed
- 30 oz. Drained crushed pineapple
- ½ C. Granulated sugar
- 1 Prepared graham cracker pie crust
- Whipped cream and cherries for garnish
Place the cream cheese and sugar into a mixing bowl and beat on high until smooth and creamy. Add the whipped topping to the cream cheese and fold in to combine.
Pour the crushed pineapple into the mixing bowl, and stir to combine well. Add the filling to the prepared graham cracker crust, and place into the fridge or freezer to chill until set. Garnish with whipped cream and cherries before serving if desired.