1 (8 oz.) pkg. cream cheese, softened to room temperature
1/2 c. sugar
1 c. heavy cream, whipped
1 1/2 c. drained crushed pineapple (#2 or 1 lb. 4 oz. can)
1 1/2 (9 inch) graham cracker pie shell

Whip softened cream cheese and sugar together well. Fold in the whipped cream, then the well drained crushed pineapple. Spoon into the pie shell. Chill thoroughly, about 2 hours, until filling is set. Makes 6-8 servings.