Ingredients
- 2 ½ cups graham cracker crumbs
- 1 cup unsalted butter divided
- 2 tbsp. granulated sugar
- 4 ounces cream cheese
- 2 cups powdered sugar
- 20 ounce can of crushed pineapple very well drained
- 8 ounces cool whip
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- For the crust, melt ½ cup of butter in the microwave by heating on 30 second increments.
- Combine 2 cups of the crushed graham crackers with the ½ cup melted butter, and 2 tbsp. sugar. Mix well.
- Press the crust mixture into the bottom of a square baking dish. 9×9 or 8×8 work best.
- Bake the crust for 7-8 minutes. Remove from the oven and allow the crust to cool completely.
- For the filling, in a large mixing bowl, beat cream cheese and remaining ½ cup butter with a hand mixer, until smooth.
- Add the powdered sugar and drained pineapple, and mix again.
- Finally, add the cool whip and mix well until everything is well combined.
- Drop the mixture by large spoonfuls over the prepared crust, and smooth out evenly.
- Sprinkle the top of the mixture with the remaining graham cracker crumbs.
- Refrigerate for at least 6 hours, or for best results, over night.