INGREDIENTS
INSTRUCTIONS
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- 2½ cups graham cracker crumbs
- ½ c. butter, melted
- ½ c. butter, softened
- 2 cups powdered sugar
- 4 oz. cream cheese
- 8 oz. container of Cool Whip
- 1 20 oz. can crushed pineapple, drained
INSTRUCTIONS
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- Preheat oven to 300 degrees.
- Melt the ½ c. butter in the microwave and let it cool.
- Combine the crumbs and butter, then press 2 cups of the crumb mixture firmly into a 9 x 0 square pan and bake another 8-10 minutes. Place on a wire rack and cool.
- Beat the cream cheese and ½ c. softened butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained crushed pineapple and in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
- Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb on top. Refrigerate for at least 4 hours, preferably overnight