Pineapple Dreamy Cream Pie (No-Bake) - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (8 ounce) can crushed pineapple, slightly drained
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) container of cool whipped topping, thawed (OR 2 cups whipping cream, whipped, and sweetened with 3-4 tbsp sugar)
1 1 graham cracker pie crust or 1 chocolate cookie pie crust

Preparation

In a med-large bowl, cream together the softened cream cheese and sugar with an electric mixer on high speed for 3-4 minutes.
Stir in the slightly drained crushed pineapple, coconut and pecans; mix well.
Carefully fold in half of the whipped topping, until filling is blended well.
Reserve the remaining half for top.
Spoon the filling into prepared crust.
Chill for several hours before serving.
NOTE: A alternative, is to fold in the full amount (2 cups) of whipped topping into the filling; this works quite well, and produces an even lighter texture of pie, but, allow more chilling time before serving for this method.
ALSO: this pie has a better texture, and holds up better and longer if prepared with Cool Whip topping.