1 (8-inch) pie shell or graham cracker crust
1 (20 oz.) can juice packed crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. heavy cream

Drain the pineapple, reserving the juice. Thoroughly beat the cream cheese with the sugar and 2 tablespoons of the reserved pineapple juice, then beat in the pineapple. In a separate bowl, whip the cream until stiff and fold into cheese mixture. Fill pie shell and refrigerate thoroughly.

Makes 8 servings.