Instructions

1. In a large bowl, thoroughly mix cream cheese, crushed pineapples, and vanilla. On an even surface, place down a layer of plastic wrap. Scoop mixture out of the bowl and place on plastic wrap.
2. Loosely fold the plastic wrap around the mixture and mold the cream cheese into a pineapple shape. Place molded cream cheese onto a cookie sheet and put in freezer for 20 minutes or long enough for the cream cheese to slightly re-harden, but not freeze.
3. Remove the cream cheese from the freezer and carefully remove the plastic wrap. Place cream cheese on a serving platter. Starting from the bottom, place the pecans in a row on the cream cheese. Make sure the closed, rounded side of the pecan half is pointing toward the bottom of the pineapple shape. Continue to place the pecans all of the way to the top.
4. Take the pineapple top and cut the back off, so it can lay flat. Place the cut pineapple top onto the mold. Store in refrigerator until ready to serve.