1 graham cracker crust pie shell
1 c. sugar
1 (8 oz.) cream cheese
1 medium size Cool Whip
1 small can crushed pineapple, drained
1 c. pecans or almonds

Mix the sugar and cream cheese fully. Combine pecans, Cool Whip and pineapple to mixture. Fill the pie crust with the filling. Put in the refrigerator about 30 minutes. Serve and enjoy.