Pineapple cheesecake Trifle

1/2 cup frozen dole pineapple juice (in the frozen juice section)
2 packages cream cheese softened
1/3 cup sugar
1 teaspoon vanilla
1 graham cracker pie crust crumbled
pineapple slices
whipped topping

In a large mixer, whip cream cheese, sugar, and vanilla until fluffy. Gently mix in thawed pineapple juice. In a glass bowl or trifle bowl, place a handful of crumbled pie crust on the bottom. Top the crumbled pie crust with a couple heaping spoonfuls of the pineapple cream cheese mixture.You may place some sliced pineapple on top of the cream cheese but I prefer without. Repeat the first two steps alternating pie crust and cream cheese mixture. Once the bowl is full or you have run out of cream cheese mixture and pie crust, place trifle in the fridge to chill for 1 hour. Top with sliced pineapple and whipped topping. Be sure to keep the dessert cold until serving. Enjoy