This pineapple dessert is the perfect cool treat for hot summer days.

Ingredients

Crust:

• 2 1/2 C graham cracker crumbs

• 1/2 C unsalted butter melted

Cream Cheese mixture:

• 8 oz Cream cheese softened

• 1/2 C unsalted butter softened

• 2 C powdered sugar

• 20 oz can of crushed pineapple drained (You will using about 3/4 of the crushed pineapple and the other 1/4 in the cool whip)

Cool whip mixture

• 1 8 oz cool whip

• 1/4 C crushed pineapple

INSTRUCTIONS 

• Preheat oven to 350 degrees

• In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined

• Using only 2 C of the mixture, press into a 9x9 baking dish

• Place into the oven and bake for 9 minutes

• Remove and allow to cool completely

• Then, place a can of crushed pineapple into a strainer and drain the juice completely

• Using a standing mixer, cream together the butter and cream cheese until smooth and creamy

• Mix in the powdered sugar until incorporated

• Fold in 3/4 of the crushed pineapple into the cream cheese mixture

• Spread cream cheese mixture onto the cooled crust

• Using a large mixing bowl, mix together the last of the pineapple and cool whip together

• Spread onto the top of the cream cheese mixture

• Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer

• Cover with plastic wrap and place into the fridge overnight