1 c. heavy cream
1 (20 oz.) can crushed pineapple in syrup
1 (8 oz.) pkg. cream cheese, softened
1 pkg. vanilla instant pudding and pie filling
1 ready to use crumb pie crust

Whip cream and refrigerate. Drain pineapple; reserve juice. Beat cream cheese, reserved juice, and pudding mix until smooth. Gently fold pineapple and whipped cream into pudding mixture. Spoon into crust. Place in freezer, 8 hours or overnight. Remove from freezer 1 hour before serving. A very good summer dessert.