Ingredients
For the Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- 6 tablespoons (85 g) unsalted butter, melted
- Optional but recommended
- 1 tablespoon granulated sugar
- ¼ teaspoon fine salt
Filling
- 1 can (20 oz / 567 g) crushed pineapple, thoroughly drained
- 8 oz (226 g) whipped topping (Cool Whip), completely thawed
Optional Garnish
- Pineapple wedges
- Fresh mint leaves
- Toasted coconut
- Graham cracker crumbs
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, optional sugar, and salt until the mixture resembles wet sand.
Step 2Press the mixture firmly into an 8×8-inch (20×20 cm) baking dish using the bottom of a measuring cup to create an even layer.
Step 3Place the crust in the refrigerator for at least 20 minutes.
Optional: Bake the crust for 8 minutes at 350°F (175°C) for a firmer texture. Let it cool completely.
Step 4Drain the crushed pineapple using a fine mesh sieve. Press gently with a spoon, then wrap the pineapple in paper towels or a clean kitchen towel and squeeze out as much liquid as possible.
Step 5Fold the drained pineapple gently into the thawed whipped topping using a spatula.
Do not overmix.
Step 6Spread the filling evenly over the chilled crust.
Smooth the surface.
Step 7Cover with plastic wrap.
Refrigerate for at least 4 hours.
For best results refrigerate overnight.
Step 8Slice with a warm knife.
Serve chilled.
Notes
✔ Drain the pineapple extremely well.
✔ Use full-fat whipped topping.
✔ Chill overnight for cleaner slices.
✔ Warm the knife between cuts.
✔ Store covered.
✔ Do not freeze before the dessert has fully set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian