Kristy Cook
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Filling:
- 1 can 20 oz crushed pineapple, drained well
- 1 package 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream or whipped topping
For Topping:
- Extra whipped cream or whipped topping
- Chopped nuts optional, for garnish
- Maraschino cherries optional, for garnish
Instructions
Prepare the Crust:
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In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
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Press the mixture into the bottom of a 9×13 inch dish, forming a firm, even layer. Chill in the refrigerator while you prepare the filling.
Make the Filling:
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In a large mixing bowl, beat the cream cheese until smooth and creamy.
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Add powdered sugar and vanilla extract, and continue beating until well combined.
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Stir in the well-drained crushed pineapple.
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Gently fold in the whipped cream or whipped topping until the mixture is uniform.
Assemble the Dessert:
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Spread the pineapple and cream cheese mixture over the chilled crust. Smooth the top with a spatula.
Chill:
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Refrigerate the dessert for at least 4 hours, or overnight, to set completely and develop the flavors.
Garnish and Serve:
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Before serving, top with additional whipped cream or whipped topping, chopped nuts, and maraschino cherries if desired.
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Cut into squares and serve chilled.
