Ingredients
Crust:
2 1/2 cups graham crumbs 2 sleeves
1/2 cup unsalted butter
Layers:
2 cups powdered sugar sifted
1/2 cup unsalted butter softened
4 oz cream cheese softened
8 oz Cool Whip fat-free
20 oz crushed pineapple drained well
Instructions
Combine melted butter and cracker crumbs in a bowl and stir until uniform.
Pour 2 cups of the mixture into a 9 * 9 “square baking dish, tamp the layer
down with the flat bottom of the cup. Bake for 8-10 minutes in preheated
oven to 300F.
Beat cream cheese and softened butter with a mixer until creamy. Add the
powdered sugar, 1 cup at a time, and beat gently on low speed, then on
high speed for 1 minute. Add 1 heaping spoonful of dried and chopped
pineapple to the cream, mix. Place the creamy layer over the crust, spread
with a spatula.
Combine the Cool Whip with the remaining pineapple, stir gently, place on
top of the creamy layer, and spread with a spatula. Sprinkle with remaining
crumbs and refrigerate for at least 4 hours.
ENJOY
