Instructions
Start by preheating the oven to 350°F (175°C). Then, prepare the graham cracker crust. In a large bowl, mix the crushed graham crackers with melted butter until well combined.
Press this mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer.
Bake the crust for about 10 minutes or until it’s golden and set. Remove it from the oven and allow it to cool completely.
Next, prepare the filling by combining butter and cream cheese in a large bowl. Using a hand mixer or stand mixer, beat them together until smooth and creamy.
Gradually add in the confectioners’ sugar and continue beating until the mixture is fluffy and well combined.
Once the filling is smooth, add the drained crushed pineapple, stirring until evenly distributed.
Gently fold in the whipped topping, ensuring everything is well incorporated. The filling should be light and airy, with a nice balance of sweetness and tang.
Spread the filling evenly over the cooled graham cracker crust, smoothing the top with a spatula. Once the filling is spread out, refrigerate the dessert for at least 3 hours, or until it is firm and set.
Before serving, garnish with additional whipped topping or even some extra crushed graham crackers if desired. Slice into squares, and serve chilled for the best flavor and texture.
How to Make
