Ingredients:

  • 2 cups (200g) Graham cracker crumbs
  • 1/2 cup (113g) Unsalted butter, melted
  • 1/4 cup (50g) Granulated sugar
  • 1/4 tsp Salt
  • 16 oz (450g) Full-fat cream cheese, softened
  • 1/2 cup (113g) Unsalted butter, softened
  • 1.5 cups (180g) Powdered sugar, sifted
  • 20 oz (560g) Can crushed pineapple, thoroughly drained
  • 8 oz (225g) Whipped topping
  • 1 tsp Pure vanilla extract

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand. Reserve 2 tablespoons for garnish.
  2. Firmly press the remaining crumb mixture into the bottom of a 9x13 inch baking dish. Refrigerate while preparing the filling.
  3. In a large bowl, beat the softened cream cheese and 1/2 cup softened butter together on medium-high speed for 2-3 minutes until smooth and pale.
  4. Gradually add the powdered sugar and vanilla extract. Beat on low until incorporated, then increase to medium-high for 1 minute until fluffy.
  5. Using a rubber spatula, gently fold in the thoroughly drained crushed pineapple, followed by the whipped topping until just combined.
  6. Spread the pineapple cream mixture evenly over the chilled crust. Sprinkle with reserved graham cracker crumbs.
  7. Cover and refrigerate for at least 4 hours (overnight preferred) to allow the dessert to set completely before slicing.