Fran’s Cream Cheese Cake

 

Drain a small can of crushed pineapple, reserving 2 T. juice. Blend reserved pineapple juice with 8 oz. softened cream cheese. Stir in half can pineapple and 1/4 C. cherry pie filling. Gently fold in 1 C. cool whip or whipped cream. Spoon into prepared graham cracker pie crust. Arrange remaining pineapple bits in circle around pie near crust. Garnish with more pie filling and cool whip. Chill until serving.