1/4 cup sugar
1-1/2 cups frozen whipped topping, thawed
1 can (15-1/2 or 20 oz.) Del Monte Crushed Pineapple, well drained
1 (9-in.) graham cracker crust
1 can (15-1/2 or 20 oz.) Del Monte Pineapple Chunks, drained
2. Fold in whipped topping and well-drained crushed pineapple. Spoon into pie crust.
3. Top with pineapple chunks. Chill 2 hours or overnight. Garnish with additional whipped topping, if desired.
For a quick and easy glaze, just brush melted apricot or pineapple jam over pineapple chunks.