Instructions:
– Preheat the oven to 300°F.
– Prepare the crust: Crush the graham crackers and drain the can of crushed pineapple thoroughly.
– Melt ½ cup salted butter in a medium, microwave-safe bowl. Mix in 2 ½ cups graham cracker crumbs until well combined.
– Firmly press 2 cups of the graham cracker mixture into the bottom of an 8×8-inch or 9×9-inch square baking dish. Bake for 8-10 minutes, then let it cool completely. Set aside ½ cup of the crumb mixture for the topping.
– Make the filling: In a stand mixer or with an electric mixer, beat together 4 ounces of cream cheese and ½ cup butter until creamy.
– On low speed, gradually add 2 cups powdered sugar until smooth. Mix in a heaping tablespoon of the drained crushed pineapple.
– Spread the cream cheese mixture over the cooled graham cracker crust.
– In another bowl, combine the thawed whipped topping with the remaining crushed pineapple. Stir until thick and well-mixed.
– Spread the whipped topping mixture over the cream cheese layer, smoothing it with the back of a spoon.
– Sprinkle the reserved graham cracker crumbs on top.
– Cover with plastic wrap and refrigerate for at least 4 hours. Slice and serve this creamy, dreamy dessert!
