1 (8 oz.) Philadelphia cream cheese
1/2 c. powdered sugar
1 can cherry pie filling
1 lg. can chunk pineapple, drained
1 lg. can crushed pineapple, drained
1 graham cracker crust

Beat sugar and cream cheese together until smooth. Add 1/2 of the can of pie filling and the can of crushed pineapple. Fold in Cool Whip. Pour into crust. Use pineapple chunks around the outer rim of the pie to form a circular dam. Pour the other 1/2 of the cherry pie filling in the center. Refrigerate until firm.

Cherry pie filling can be substituted with strawberry or other flavored filling.