Instructions: Drain pineapple well, reserve 2 T. syrup. Combine cream cheese, vanilla and reserved syrup mixing well until blended. Stir 1/4 cup pineapple and 1/2 cup pie filling. Gradually add sugar to cream, beating until soft peaks form. Fold into cream cheese mixture. Pour into crust. Top with remaining pineapple (form a ring) and pie filling (in center). Chill till firm.

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