1 (8 oz.) pkg. cream cheese
1/3 cup lemon juice
1 (8 oz.) can crushed pineapple
1 (9 inch) ready to bake graham cracker pie shell
1 (14 oz.) can condensed milk
1 tsp. vanilla
1/4 cup sugar
1 Tbsp. cornstarch
1 tsp. grenadine syrup

Beat softened cream cheese until smooth. Continue to whip, while gradually adding condensed milk. Beat in lemon juice and vanilla. Spoon into pie shell and refrigerate. In saucepan combine pineapple, sugar and cornstarch. Stir on medium heat until thick. Stir in grenadine and let mixture cool. Spoon mixture on cheese pie and refrigerate at least 2 hours. Pie can be frozen.