1 (8 1/4 oz.) can crushed pineapple
1 (8 oz.) pkg. Philadelphia Brand cream cheese, softened
1/2 tsp. vanilla
1 (21 oz.) can cherry pie filling
1 c. heavy cream
1/4 c. confectioners sugar
1 (6 oz.) Johnston's graham cracker ready crust pie crust

Drain pineapple well, reserving two tablespoons syrup. Combine softened cream cheese, vanilla and reserved syrup, mixing until well blended. Stir in 1/4 cup pineapple and 1/2 cup pie filling. Gradually add sugar to cream, beating until soft peaks form. Fold into cream cheese mixture. Pour into crust. Top with remaining pineapple and pie filling. Chill until firm. Put pineapple all around outside of pie crust and then put the pie cherry filling in the middle.