2 cans crushed pineapple, drained
1 (3 1/2 oz.) cream cheese, softened
1/4 c. sugar
1/4 c. milk
1 (24 oz.) container Cool Whip
pecans, chopped fine (optional)

Drain pineapple until almost dry. Squeeze small amounts between hands at least 3 or 4 times until no more juice remains. Whip together cream cheese, sugar and milk; stir in pineapple. Fold into Cool Whip and stir in nuts. Refrigerate 1 or 2 hours before serving. Can be made a day before using. Keeps well in the refrigerator.