Sunrise Cherry Pie

• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 tsp. vanilla
• 1 can (21 oz.) cherry pie filling, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Drain pineapple, reserving 2 Tbsp.
2. juice.
3. Mix cream cheese, vanilla and reserved juice until blended.
4. Add 1/4 cup pineapple and 1 cup pie filling.
5. Stir in COOL WHIP.
6. Spoon into crust.
7. Top with remaining pineapple and pie filling.
8. Refrigerate 3 hours or until firm.

pineapple, philadelphia cream cheese, vanilla, cherry pie filling, ready

Taken from www.kraftrecipes.com/recipes/sunrise-cherry-pie-185617.aspx (may not work)