Ingredients
Scale
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:
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- 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:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, and continue beating until well combined.
- Stir in the well-drained crushed pineapple.
- Gently fold in the whipped cream or whipped topping until the mixture is uniform.
- Assemble the Dessert:
- Spread the pineapple and cream cheese mixture over the chilled crust. Smooth the top with a spatula.
- Chill:
- Refrigerate the dessert for at least 4 hours, or overnight, to set completely and develop the flavors.
- Garnish and Serve:
- Before serving, top with additional whipped cream or whipped topping, chopped nuts, and maraschino cherries if desired.
- Cut into squares and serve chilled.