Ingredients
For the Graham Cracker Crust:
- 2 ½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
For the Creamy Filling:
- 8 oz cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ to 2 cups powdered sugar (adjust to preferred sweetness)
- 1 tsp vanilla extract
For the Pineapple Topping:
- 1 can (20 oz) crushed pineapple, very well drained (press it in a fine-mesh strainer to get all the excess juice out so the cake sets properly)
- 1 tub (8 oz) Cool Whip (or whipped topping), thawed
- Reserved graham cracker crumbs for garnish
Instructions
- Prep the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Reserve about ¼ cup of the mixture for the topping. Press the remaining crumbs firmly into the bottom of a 9x13-inch baking dish. (Optional: You can bake the crust at 350°F for 8 minutes to set it and let it cool completely, or just pop it in the freezer for 15 minutes for a true no-bake version).
- Make the Cream Cheese Layer: Using a hand mixer or stand mixer, beat the softened cream cheese and softened butter together until completely smooth and fluffy. Gradually add the powdered sugar and vanilla extract, beating until fully combined.
- Assemble the Base: Carefully spread the cream cheese mixture evenly over the cooled graham cracker crust using an offset spatula.
- Mix the Pineapple Layer: In a separate bowl, gently fold the well-drained crushed pineapple into the thawed Cool Whip.
- Final Touch & Chill: Spread the pineapple whipped topping over the cream cheese layer. Sprinkle the reserved graham cracker crumbs over the top. Cover tightly and refrigerate for at least 4 hours (or overnight) before slicing into clean, chilly squares.