8 oz pkg Cream cheese, softened
1/2 tsp Vanilla
21 oz can Cherry pie filling
1 cup Heavy cream
1/4 cup Powdered sugar
6 oz Graham cracker crust
Drain pineapple, reserve 2 tbsp of the syrup. Combine cream cheese, vanilla and syrup until blended. Stir in 1/4 cup pineapple and 1/2 cherry pie filling. Add sugar to cream, beating until soft peaks form. Fold into cheese mixture. Pour into crust. Top with remaining pineapple and pie filling. Chill.
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