Ingredients:

8 ounces fat-free cream cheese, softened
2 tablespoons granulated sugar
1 prepared graham cracker crust, about 9 inches in diameter
1 can (16 ounces) unsweetened crushed pineapple, drained
1 pint raspberries, rinsed and drained

Directions:

In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Refrigerate until well chilled, about 2 hours.

Just before serving, spread the crushed pineapple over the cream cheese. Add the raspberries. Cut the pie into 8 wedges and serve immediately.

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