Ingredients

The following ingredients have 4 Servings
  • 1¾ cup graham crackers crushed (plus 1 tablespoon for garnish)
  • 1 tablespoon sugar
  • 9 tablespoons butter (melted)
  • 1¾ cup powdered sugar
  • 4 ounces cream cheese (softened)
  • 8 tablespoons butter softened
  • 1 teaspoon clear vanilla extract
  • 8 ounces Cool Whip
  • 20 ounces crushed pineapple (in heavy syrup drained)

Instruction

  • Preheat the oven to 325°F.
  • Lightly spray an 8x8-inch baking dish (metal or glass is fine).
  • In a small bowl combine the 1¾ cups of crushed graham crackers, 8 tablespoons of melted butter, and 1 tablespoon of sugar.
  • Press the graham cracker mixture in the bottom of the baking dish.
  • Bake for 10 minutes. Allow the crust to completely cool.
  • Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese, and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
  • Evenly spread the cream cheese filling over the completely cooled crust.
  • Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.
  • Gently spread the whipped topping over the cream cheese layer.
  • Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
  • Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
  • Keep refrigerated until serving.