1 (8 oz.) pkg. cream cheese, softened to room temp.
1/4 c. sugar
1 c. heavy cream, whipped
1 1/2 c. drained Dole Crushed Pineapple (#2 or 1 lb. 4 oz. size can)
1 (9 inch) graham cracker pie shell

Whip softened cream cheese and sugar together well. Fold in the whipped cream, then the well drained crushed pineapple. Spoon into the pie shell. Chill thoroughly, about two hours until filling is set. Makes 6 to 8 servings.