Posted by kdipaolo June 4, 2001

1 large graham cracker crust (store bought)
8 ounces cream cheese
1 teaspoon vanilla flavoring
1 1/2 cups granulated sugar
1 to 2 tablespoons milk
1 large can crushed pineapple (drained)
1 large container Cool Whip

Cream sugar, cheese, vanilla extract and milk together until smooth (low beater).

Add crushed pineapple to cream mixture by hand and mix well. Fold in Cool Whip. Pour in pie crust and let set for 2 hours in refrigerator. Cut and serve