1 (8 in.) pie shell, graham or regular pastry baked
1 (20 oz.) can pineapple crushed canned in its own juice not in syrup
8 oz. cream cheese
1/2 c. sugar
1/2 pt. heavy cream

Drain pineapple and keep juice. Whip thoroughly the cream cheese, sugar and 2 tablespoons of the reserved juice. Add the pineapple. In a separate bowl whip the cream until stiff and fold into cheese mixture. Fill pie shell and refrigerate for 6 hours or even overnight. 6 to 8 servings.