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This quick pie is so fluffy and light it tops off a meal without overfilling, and while it's high in sugar, it's not as bad as many desserts.

Pineapple Fluff Pie

1 small graham cracker pie crust
3 oz pkg. of Neufchatel or reduced fat cream cheese
1 pkg. of plain unflavored gelatin
8 oz can of crushed pineapple
orange juice
1 T. sugar (optional)
Lite Cool Whip
extra graham crackers or pecans for topping (optional)

Dump pineapple in a colander over a bowl to drain well.    When well drained, measure and add enough pineapple or orange juice to make 1/2 cup.

Pour about 1/4 cup of juice into a microwave-safe small bowl or custard cup, and sprinkle gelatin over the surface.  Let sit a few minutes to soften.

Place cream cheese in a deep bowl and beat until fluffy.   Microwave gelatin mixture for about 30 seconds to dissolve.  Check and stir to make sure all granules are dissolved.   Add about half to the cream cheese and continue to beat.  When smooth, add balance of liquid and crushed pineapple.  If you prefer a sweeter pie, add 1 Tbsp. of sugar.  Beat until well mixed.  Place in refrigerator.

When partially set up but not completely solid, stir vigorously and then fold into a little more than half a small carton of Cool Whip, or approximately 1 and 1/2 cups.  Pour into pie shell.

If desired, sprinkle lightly with either finely chopped pecans or fine graham cracker crumbs mixed with a little sugar.  Chill until mixture sets.

Hint: to make this pie a little quicker, put the can of pineapple in the refrigerator a day before so it will be chilled.