1 (8 oz.) cream cheese
1 (8 oz.) carton Cool Whip
1/2 c. chopped pecans
1 lg. baked pie crust or 2 sm.
3/4 c. powdered sugar
1 c. drained, crushed pineapple

(Optional: can use graham cracker crust.)

Let cream cheese soften to room temperature, beat with mixer, add powdered sugar. Fold in Cool Whip, drained pineapple and nuts. Pour into pie shells and refrigerate.