Ingredients
For the Graham Cracker Crust:
– 2 1/2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 tablespoon granulated sugar
– 1/8 teaspoon salt
For the Pineapple Cream Filling:
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1 can (20 oz) crushed pineapple, very well drained
– 1 cup whipped topping
For the Topping:
– 2 cups whipped topping
– 1/2 cup pineapple chunks, drained and patted dry
– 2 tablespoons graham cracker crumbs
– Whipped cream swirls, optional
Instructions
1. Add the graham cracker crumbs, melted butter, sugar, and salt to a mixing bowl.
2. Mix until the crumbs are evenly coated and look like wet sand.
3. Press the mixture firmly into the bottom of a 9×13-inch dish. Use the bottom of a glass to pack it tightly.
4. Refrigerate the crust for 20 minutes, or freeze it for 10 minutes for a firmer base.
5. Place the crushed pineapple in a fine mesh strainer and drain for at least 20 minutes. Press gently with paper towels to remove extra juice.
6. In a large bowl, beat the softened cream cheese until smooth and creamy.
7. Add the powdered sugar and mix until fully combined.
8. Fold in the drained crushed pineapple with a spatula.
9. Gently fold in 1 cup whipped topping. Do not overmix.
10. Spread the pineapple cream filling evenly over the chilled crust.
11. Add 2 cups whipped topping over the filling and smooth the top.
12. Decorate with pineapple chunks, graham cracker crumbs, and whipped cream swirls if desired.
13. Cover and chill for at least 4 hours. Overnight is best.
14. Slice with a warm, clean knife and serve chilled.
Notes
Drain the pineapple very well. Extra liquid can make the filling too soft.
For a stronger crust, add the sugar and salt to the graham cracker crumbs, then press the crust firmly with a flat-bottom glass.
Use softened cream cheese to avoid lumps.
Chill overnight for the cleanest slices.
Keep refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American / Southern-inspired