Step 1

Add the cream cheese and sugar to the bowl of an electric mixer.

Step 2

Beat until well combined and the sugar crystals have mostly gone.

Step 3

Scrape down the sides of the bowl.

Step 4

Add the vanilla and beat until well mixed.

Step 5

Stir in the pineapple.

Step 6

Fold in Cool Whip gently until well blended.

Step 7

Spoon the pineapple mixture into a graham cracker pie crust.

Step 8

Refrigerate for 3 - 4 hours or overnight.