1 1/2 c. cold milk
1 pkg. sugar free instant Jello pudding
1 pkg. light cream cheese
1 (8 oz.) can sugar free pineapple, drained

Let cream cheese set out overnight at room temperature. Set milk out to bring to room temperature. In medium bowl, gradually add milk to cream cheese. Mix until smooth. Add pudding and mix; beat until smooth. Add pineapple; mix well. Pour into baked 9 inch pie crust. Refrigerate 1 hour before serving. Serve with whipped topping.