1 (8 oz.) pkg. cream cheese (room temperature)
1 (16 oz.) carton Cool Whip
1 (16 oz.) can crushed pineapple (in natural juice, not syrup)
2 graham cracker pie shells

Mix cream cheese and Cool Whip until well blended. Drain juice from pineapple. Add pineapple to mixture and blend with fork. Divide in half. Fill 2 pie shells. Refrigerate before serving.