2 (9 inch) pie crusts
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can sliced pineapple
1 (3 ounce) can frozen orange juice concentrate
1 (3.5 ounce) can frozen orange juice concentrate, thawed
1 (8 ounce) can crushed pineapple juice concentrate
Preheat oven to 375 degrees F (190 degrees C).
Spread cream cheese and pineapple on bottom of pie crust. Place pineapple jelly over pie, and garnish with whipped cream. Drop pineapple mixture by tablespoons into pie crust. Press graham cracker shells on top. Place refrigerated pineapple over pie crust to prevent sticking. Bake in preheated oven for 45 minutes.
Cool on baking sheets. Chill crusts in refrigerator. Serve with whipped cream or whipped cream cheese frosting. If desired, refrigerate pie to serve immediately or chill in refrigerator. Chill pie topping before serving.