Ingredients
1 graham cracker crust
1 can (20 oz.) crushed pineapple in its own juice
2 T reserved pineapple juice
1 pkg. cream cheese, softened
1/2 C Pioneer Sugar®
1 tub Cool Whip®

Directions
Drain pineapple reserving liquid. Make sure you drain the pineapple really good by pressing against strainer to squeeze out as much liquid as possible. Reserve 2 tablespoons of pineapple juice; set aside.

In a mixing bowl add cream cheese, sugar and pineapple juice. Blend until smooth. Stir in the pineapple; mix. Gently fold the Cool Whip® into the cream cheese mixture until blended. Pour into pie shell. Place in the refrigerator until set, approximately 3-4 hours.