Pineapple Cheese Cake

Makes 3.

2 (8 ounce) packages cream cheese, at room temperature
32 ounces Cool Whip, at room temperature
2 small boxes instant vanilla pudding, dry
1 (15 ounce) can crushed pineapple, drained
3 graham cracker crusts

Mix the cream cheese and Cool Whip together with an electric mixer until smooth. Add dry pudding and mix thoroughly. Add about half of the drained pineapple to the cheese filling and mix well.

Divide filling between the 3 pie crusts and sprinkle the reserved pineapple on top of the pies for decoration. Decorate with maraschino cherries if desired.

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