Millionaire Pie

• 8 oz. Package of cream cheese, softened
• 1/2 C Sugar
• 8 oz. Can of crushed pineapple, undrained
• 1 C Grated coconut
• 1 C Chopped pecans
• 8 oz. Carton of whipped topping, thawed (OR 2 cups whipping cream, whipped and sweetened with 3 tablespoons of sugar (if you, for some reason, have an aversion to non-dairy)

Directions:

Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.

Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.

Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below).

Pile the filling into a prepared crust, and chill for several hours.

Millionaire Pie can be garnished with a dollop of the reserved whipped topping when served, or you can spread the remaining half of the topping over the whole pie and garnish with a sprinkling of chopped pecans. A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route.

It's up to you but, whatever you do, I think you'll enjoy this pie in every sense of the word.