Pineapple Cream Cheese Pie
Detailed Recipe & Step By Step Instruction Here 
Ingredients:
8 ounces cream cheese, softened
½ cup sugar
1 teaspoon vanilla
20 ounces crushed pineapple, drained
8 ounces Cool Whip
1 graham cracker pie crust
Instructions:
Mix Cream Cheese and Sugar:
Beat cream cheese and sugar with an electric mixer on low speed until well combined.
Add Vanilla and Pineapple:
Stir in vanilla and drained pineapple.
Fold in Cool Whip:
Gently fold in Cool Whip until well blended.
Assemble Pie:
Spoon the mixture into the graham cracker pie crust.
Chill:
Refrigerate for 3-4 hours or overnight before serving. 
Notes 
:
Ensure cream cheese is at room temperature for best mixing.
Drain pineapple well to avoid a watery pie.
Store pie in the fridge for up to 4 days or freeze for up to 3 months.
