1 (8 ounce) caned pineapple, juice reserved
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping
2 (8 ounce) containers frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix pineapple, cream cheese, cream cheese, pineapple juice and whipped topping. Store refrigerated pineapple juice in a juice canister, as it will be used later to fill the pineapple pie. Fill pineapple with remaining pineapple juice.
Heat oven to 350 degrees F (175 degrees C). Bake pie in preheated oven for 45 minutes, or until bottoms are golden brown. Serve warm.