Ingredients
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- Optional topping: extra whipped cream, pineapple tidbits, maraschino cherries
Instructions
- Prepare the crust:
In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture evenly into the bottom of a 9×9-inch (or similar-sized) dish. Place in the fridge to chill while you make the filling. - Make the cream filling:
In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy. - Add pineapple:
Stir in the crushed pineapple with juice until well combined. - Fold in whipped topping:
Gently fold in the whipped topping until the mixture is light and fluffy. - Assemble the dessert:
Spread the pineapple cream mixture evenly over the chilled crust. - Chill:
Cover and refrigerate for at least 4 hours (or overnight) until set. - Serve:
Slice and serve cold. Garnish with extra whipped cream, pineapple tidbits, or cherries if desired.
Let me know if you’d like a layered version, or if you want to add coconut, nuts, or a different base!