Pineapple Cheese Cake

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2 8 -oz. pkgs. cream cheese, at room temperature
32 oz. of whipped topping (Cool Whip) at room temperature
2 pkgs. instant vanilla pudding, dry
1 can of crushed pineapple, 15 oz, drained
3 graham cracker crusts, or 2 graham cracker crusts and 1 baked 9 x 12 yellow cake

Mix the cream cheese and whipped topping together, with an electric mixer, until it is smooth
Then add the 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
If you are making 2 pies and the cake, then, frost the cake with the filling first, and then, fill the pie crusts
You can decorate the pies and cake with maraschino cherries

Use low fat cream cheese and fat free whipped topping