1 (8 oz.) pkg. cream cheese
1 regular can crushed pineapple
1/2 c. sugar
1 sm. pkg. instant vanilla pudding mix
1 c. chopped pecans
1 container Cool Whip

Cream at room temperature the cream cheese. Mix in well the pineapple, juice and all, sugar and instant pudding. Fold in Cool Whip and nuts. Pour into cooled pie shells. May use graham cracker crust. Keep in refrigerator.