Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 2 cups whipped topping, thawed
  • 20 oz crushed pineapple, drained very well
  • 1 tsp vanilla extract

Instructions:

  1. Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Stir until the mixture looks like wet sand.
  2. Press the mixture firmly into the bottom of a 9x9 inch square baking pan using the bottom of a measuring cup until completely compressed and firm. Place in the fridge.
  3. In a large bowl, beat the softened cream cheese and powdered sugar until the mixture is smooth and contains no lumps.
  4. Stir in the vanilla extract.
  5. Gently fold in the whipped topping using a spatula, being careful not to overmix.
  6. Fold in the well-drained crushed pineapple until evenly distributed.
  7. Spread the cream mixture over the chilled crust, smoothing the top with a spatula for a level surface.
  8. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until the filling is completely set.