Ingredients
For the crust:
- 2 1/2 cups graham cracker crumbs divided use
- 1/2 cup butter
For the filling:
- 4 oz cream cheese (1/2 block), softened
- 1/2 cup butter (1 stick), room temperature
- 2 cups powdered sugar
- 1 (8 oz) container frozen whipped topping (COOL WHIP), thawed
- 1 (20 oz) can crushed pineapple, drained well
Instructions
- Preheat oven to 300F.
For the crust:
- Crush graham crackers. Also, drain crushed pineapple.
- Melt 1/2 cup (1 stick butter) in the microwave in a medium, microwave-safe bowl.
- Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined.
- Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8 x 8 or 9 x 9 square baking dish (whichever you have)
- Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
- You’ll have some crumb mixture (1/2 cup) left over. Just hang onto it because you’ll need it for the topping.
For the filling:
- In a stand mixer (or using an electric mixer), beat the cream cheese and butter together until creamy.
- If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth.
- Now add in a heaping tablespoon of the drained pineapple and give it a good stir.
- Next, spread the cream cheese mixture over the baked and cooled graham cracker crust.
- In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple.
- Stir well. It will get thick and clumpy.
- Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon.
- Now, sprinkle the rest of the graham cracker crumb mixture on the top.
- Cover the whole dish with plastic wrap.
- Then refrigerate for at least 4 hours before slicing and serving.
Nutrition
Calories: 480kcal | Carbohydrates: 50g | Protein: 2g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 76mg | Sodium: 421mg | Potassium: 66mg | Sugar: 35g | Vitamin A: 900IU | Calcium: 41mg | Iron: 1.1mg