No-Bake Pineapple Pie with Cool Whip

1. Drain the crushed pineapple using a mesh strainer and set it aside.

2. In a large bowl, using either a stand mixer or a hand mixer, blend together the softened cream cheese and powdered sugar until the mixture becomes smooth and creamy.

3. Fold the Cool Whip into the cream cheese mixture gently.

4. Set aside two tablespoons of the crushed pineapple for garnish, then fold the remaining crushed pineapple into the Cool Whip mixture. Stir well until the pineapple is evenly distributed throughout the filling.

5. Pour the pineapple pie filling into the prepared graham cracker crust. Use the reserved pineapple for garnish.

6. Refrigerate the no-bake pineapple cream pie for at least 4 hours to allow it to set up before serving.