1¾cupgraham crackers crushedplus 1 tablespoon for garnish
4ouncescream cheese softened
1teaspoonclear vanilla extract
20ouncescrushed pineapple in heavy syrup drained
Preheat the oven to 325°F.
Lightly spray an 8x8-inch baking dish (metal or glass is fine).
In a small bowl combine the 1¾ cups of crushed graham crackers, 8 tablespoons of melted butter, and 1 tablespoon of sugar.
Press the graham cracker mixture in the bottom of the baking dish.
Bake for 10 minutes. Allow the crust to completely cool.
Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese, and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
Evenly spread the cream cheese filling over the completely cooled crust.
Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.
Gently spread the whipped topping over the cream cheese layer.
Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
Keep refrigerated until serving.
TIP: If you can’t find crushed graham crackers, you can crush them yourself by placing them into a Ziploc and a rolling pin.TIP: It’s highly recommended to make this dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.TIP: Make sure that your crust is completely cool before going on to your second layer. It’s important that the crust is cooled so that the following layers set properly on top of it.TIP: Make sure your butter and cream cheese are at room temperature so that they blend completely and don't leave lumps in this layer.