1 (8 ounce) package cream cheese, softened
3 eggs
1 cup chopped pecans
1 cup sliced fresh pineapple
1 (18.25 ounce) package frozen whipped topping, thawed
1 3/4 tablespoons hot water
1 (8 ounce) package frozen whipped topping, thawed
1 cup sliced almonds
1 (9 inch) prepared graham cracker crust
In a large mixing bowl, beat cream cheese and egg until smooth. Beat in pecans. Fold sugar into whipped cream; pour mixture into pastry shell. Freeze at least four hours or overnight.
Transfer cream cheese mixture to graham cracker crust. Cover foil and refrigerate.