Ingredients
- 1 graham cracker pie crust
- 225 g (8 oz) cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup whipped topping (or whipped cream)
Instructions
- In a bowl, beat cream cheese and sugar until smooth.
- Add vanilla and mix well.
- Fold in the crushed pineapple.
- Gently fold in the whipped topping.
- Spoon the mixture into the graham cracker crust.
- Refrigerate for 3–4 hours until set.
- Slice and serve chilled.
