1 (9 oz.) Cool Whip
1 pkg. cream cheese (8 oz.)
1 1/2 c. powdered sugar
1 sm. can pineapple (crushed)
1/2 c. chopped pecans

Soften cream cheese. Add sugar, Cool Whip, pineapple and pecans. Pour into baked pie shell or graham cracker crust.

Save 1/2 cup Cool Whip for top of pie and sprinkle a few nuts on top.