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Drain the pineapple. Make sure it is completely drained, or the pie won’t set and you’ll have a sloshy mess.
In a large bowl, combined softened cream cheese and sugar. Mix thoroughly. I used a hand mixer.
Add all but 2 tablespoons of drained pineapple and stir.
Gently fold in about ⅔ of the whipped topping.
Pour the mixture into the pie crust.
Spread the remaining whipped topping over the pie filling.
Sprinkle the 2 tablespoons of crushed pineapple over the whipped topping.
Place in the refrigerator for at least a couple of hours to set.