2 pkgs. (8 oz. each) cream cheese, room temperature
32 ounces frozen whipped topping, room temperature
2 pkgs. (3.4 oz ea.) instant vanilla pudding mix
1 can (15 oz.) crushed pineapple, drained
3 graham cracker crusts (see note)
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.
Note: 2 graham crusts and one baked 9x12 yellow cake may be used.