- Servings: 6 servings for pie
|1× 16-20 oz can||Crushed Pineapple In Juice, not syrup, well drained|
|1× 8 oz pkg||Cream Cheese|
|¼-⅓ cup||Granulated Sugar|
|1× 8 oz||Container Whipped Topping|
|Toasted Nuts, for garnish, use macadamia or pecans|
|1||Graham Cracker Crust|
Drain pineapple and set aside. Beat cream cheese with sugar, fold into pineapple and then fold in whipped topping. Spread into crust making sure to cover bottom completely. Cover with plastic wrap and chill for at least 4-6 hours. Overnight if possible.
Garnish with chopped toasted nuts if desired.