INGREDIENTS
CRUST
2 1/2 cups Graham cracker crumbs
1 stick Unsalted butter, melted
4 tablespoon Granulated sugar
FILLING
8 oz Cream cheese, softened
1 stick unsalted butter, softened
2 1/4 cups Powdered sugar
1 (20 ounces) can crushed pineapple, very well drained
1 cup Heavy whipping cream
1/2 teaspoon Vanilla extract
INSTRUCTIONS
TO MAKE THE CRUST:
Spray a 9 x 9 inch pan with a non stick spray. Set aside.
In a medium dish combine graham cracker crumbs, melted butter and sugar. Press ½ of the mixture on the bottom of the pan. Save the rest for later.
TO MAKE THE FILLING:
In a large dish beat heavy whipping cream until stiff peaks form. Set aside.
In a separate large dish beat, at low speed, cream cheese, butter, powdered sugar and vanilla until creamy.
Stir in pineapple. Fold in the whipped cream. Spread over the graham cracker layer.
Top with the remaining graham cracker mixture
NOTES
Let it cool in the fridge for at least 4 hour, possibly overnight. It can be made ahead, wrapped in plastic wrap and placed in a freezer container.
You can use cool whip instead of heavy whipping cream.
Also, you can use a 9 x 13 dish. But you need to increase ingredients for 1.5 times.
Don’t cook the crust.
RECIPE ADAPTED FROM: sweetspicykitchen.com
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