Pineapple Cream Cheese Pie

Pineapple Cream Cheese Pie 1 graham cracker pie shell, I used a regular pie shell that I had baked and cooled 1 large can crushed pineapple, well drained 8 oz. cream cheese, room temp 1/2 pint whipping cream 1 tsp. vanilla 3/4 cup sugar Drain the pineapple really well. I usually place the pineapple in a strainer and with the broad side of a big wooden spoon I smoosh as much of the juice out as possible, until the pineapple is dry. Cream sugar and cream cheese in a large bowl. Whip whipping cream with vanilla in another bowl .Add the pineapple to the cream cheese mixture then fold in the whipping cream. Pour into the pie shell and chill for at least 4 hours until firm. You can also make this the night before. It really keeps well in the fridge.