1¾ cups graham crackers crushed (plus 1 tablespoon for garnish)
1 tablespoon sugar
½ cup + 1 tablespoon of buttermelted
4 ounces cream cheese softened
½ cup butter softened
1 teaspoon clear vanilla extract
1¾ cups powdered sugar
20 ounces crushed pineapple in heavy syrup drained
8 ounces Cool Whip
Instructions
Preheat the oven to 325°F.
Lightly spray an 8×8-inch baking dish (metal or glass is fine).
In a small bowl combine the 1¾ cups of crushed graham crackers, ½ cup plus 1 tablespoon 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 ½ cup 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.
