- 1 reduced-fat prepared graham cracker pie crust
- 1 cup whipped cream, frozen, thawed
- 4 ounces (1/2 package) cream cheese, light - softened
- 2 tablespoons sugar
- 1 cup Fresh blueberries
- 1 15 oz can pineapple chunks (packed in 100% juice), well drained; or, 1 1/2 cups fresh pineapple cut into chunks
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In a mixing bowl, beat cream cheese and sugar until smooth. Gently stir in whipped topping. Spread into graham cracker crust (it will fill the crust about 1/3 full) and refrigerate for 2 hours (until somewhat firm). Arrange fruit on top and chill or serve.