1 graham cracker crust
1 (8 oz.) cream cheese
1 can condensed milk
1/3 c. lemon juice
1 tsp. vanilla
20 oz. can crushed pineapple

Allow cream cheese to soften to room temperature.

Blend cream cheese in mixing bowl on medium speed along with condensed milk until smooth and creamy. Add lemon juice and continue to blend for 30 seconds. Add vanilla and continue for an additional 30 seconds. Pour mixture into graham cracker crust and let set in refrigerator for 1 hour. Spread drained crushed pineapple over top and serve.