3/4 c. sugar
1 tbsp. vanilla
1 (6 oz.) cream cheese
1 sm. can of crushed pineapple
2 to 3 bananas
Cool Whip
1 graham cracker crust pie shell

Beat cream cheese, sugar and vanilla until very creamy. Drain crushed pineapple. Slice bananas. Spread ccream cheese to cover bottom of graham cracker crust shell. Spread pineapple over cream cheese. Spread bananas over pineapple and spread whipped topping over the top of bananas. Cover pie with top that comes with your pie shell. Refrigerate for 1 to 2 hours to let set. Serve and eat. Keep remaining pie in refrigerator.