This recipe will make 2 pies! You can make these pies 4 hours before serving or the night before you plan to serve them.

 Cream Cheese and Pineapple Pie

• 2 prepared graham crumb crusts
• 2 (8 oz) blocks of cream cheese
• ½ cup sugar
• 1 large can of crushed pineapple, drain and reserve juice
• 2 (8 oz) containers of whipped topping, thawed

Beat together cream cheese and sugar.

Add ½ of the can of pineapple.

In a separate bowl, mix together whipped topping and pineapple juice.

Add two mixtures together and stir until incorporated.

Pour filling into pie crusts.

Sprinkle remaining pineapple over the top of each pie.

Refrigerate 4 hours or overnight.

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