Creamy Pineapple Filling and the Crunchy Crust

INGREDIENTS

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons sugar

For the creamy pineapple filling:

• 1 (8 oz) package cream cheese, softened
• 1 can (20 oz) crushed pineapple, drained
• 1/2 cup powdered sugar
• 1 cup whipped topping (or whipped cream)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the crust:
   In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
   Press the mixture firmly into the bottom of an 8×8-inch dish or pie pan. Refrigerate while preparing the filling.
2. Make the filling:
   In a separate bowl, beat the cream cheese until smooth and fluffy.
   Add in powdered sugar and vanilla extract; beat until well combined.
   Fold in the drained crushed pineapple and whipped topping gently until fully mixed.
3. Assemble:
   Spread the creamy pineapple mixture over the chilled crust evenly.
   Smooth the top with a spatula.
4. Chill:
   Refrigerate for at least 4 hours or until set. For best results, chill overnight.
5. Serve:
   Slice and serve cold. Garnish with extra whipped topping or pineapple tidbits if desired.

Let me know if you’d like a no-bake version or a variation!