Ingredients
Crust:
2 1/2 C graham cracker crumbs
1/2 C unsalted butter meltedFruits & Vegetables
Cream Cheese mixture:
8 oz Cream cheese softened
1/2 C unsalted butter softened
2 C powdered sugar
20 oz can of crushed pineapple drained (You will using about 3/4 of the crushed pineapple and the other 1/4 in the cool whip)
Cool whip mixture
1 8 oz cool whip
1/4 C crushed pineapple
Instructions
Preheat oven to 350 degrees
In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined
Using only 2 C of the mixture, press into a 9×9 baking dish
Place into the oven and bake for 9 minutes
Remove and allow to cool completely
Then, place a can of crushed pineapple into a strainer and drain the juice completely
Using a standing mixer, cream together the butter and cream cheese until smooth and creamy
Mix in the powdered sugar until incorporated
Fold in 3/4 of the crushed pineapple into the cream cheese mixture
Spread cream cheese mixture onto the cooled crust
Using a large mixing bowl, mix together the last of the pineapple and cool whip together
Spread onto the top of the cream cheese mixture
Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer
Cover with plastic wrap and place into the fridge overnight
Enjoy!
