Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups graham crumbs (2 sleeves)
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar (sifted)
  • 1/2 cup unsalted butter (softened)
  • 4 oz cream cheese (softened)
  • 8 oz Cool Whip (fat-free)
  • 20 oz crushed pineapple (drained well)

Instruction

  • Preheat oven to 300 F.
  • Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
  • Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
  • Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.