Ingredients

The following ingredients have 15 Servings
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
  • 3 tbsp. granulated sugar
  • 2 1/2 cups boiling water
  • 1 1/2 cups granulated sugar
  • 3 envelopes plain gelatin
  • 1 large can crushed pineapple (drained really well)
  • 16 oz pkg. cream cheese (softened (2 blocks))
  • 16 oz. container cool whip (non-dairy topping)
  • 29 oz. can sliced pineapple for garnish (drained really well, or use fresh pineapple)
  • 12 maraschino cherries (for garnish)

Instruction

  • Mix graham cracker crumbs, 3 tbsp. granulated sugar and melted butter together and press into a 9x13” glass baking dish that has been sprayed with cooking spray.
  • Mix unflavored gelatin and 1 ½ cups granulated sugar together.
  • Dissolve gelatin and sugar in boiling water.
  • Drain pineapple and press out excess juice.
  • Add drained pineapple to boiling water mixture.
  • Let the mixture cool in freezer about 30 minutes.
  • Soften cream cheese, then cream the cream cheese with an electric mixer.
  • Add pineapple and gelatin mixture. It will look a little watery and lumpy.
  • Place bowl in the freezer until it is just starting to set - about an hour - (don’t wait until it sets completely).
  • Remove from freezer and beat mixture with mixer.
  • Pour mixture over crust and place back into freezer for about an hour.
  • Remove from refrigerator and spread Cool Whip topping on top of the pineapple cream cheese layer.
  • Garnish with pineapple slices and maraschino cherries, as desired.
  • Refrigerate several hours or overnight.
  • Slice and serve.