Ingredients:

  • 300g graham cracker crumbs
  • 115g unsalted butter, melted
  • 50g granulated sugar
  • 450g cream cheese, softened
  • 115g unsalted butter, softened
  • 240g powdered sugar, sifted
  • 565g crushed pineapple, well-drained
  • 225g whipped topping
  • 5ml vanilla extract

Instructions:

  1. Place the crushed pineapple in a fine-mesh strainer over a bowl. Let it sit for at least 15 minutes, pressing down firmly with a spatula to remove as much juice as possible.
  2. Combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press 2/3 of the mixture firmly into the bottom of a 9x13 inch baking dish. Set the remaining crumbs aside for garnish.
  3. In a large bowl, beat the softened cream cheese and 115g softened butter with an electric mixer until pale and fluffy, approximately 3 minutes.
  4. Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating until completely smooth and free of lumps.
  5. Gently fold the drained pineapple into the cream cheese mixture. Once incorporated, fold in the whipped topping using a 'cut and turn' motion to maintain aeration.
  6. Spread the filling evenly over the graham cracker crust using an offset spatula. Sprinkle the reserved crumbs over the top.
  7. Cover and refrigerate for at least 4 hours, or overnight, until the dessert is set and firm to the touch.