Step 1

Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2

Combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.

Step 3

Firmly press into the bottom of the baking dish using the bottom of a measuring cup.

Refrigerate 20 minutes.

Step 4

Beat softened cream cheese for about 3 minutes until completely smooth.

Step 5

Add powdered sugar and vanilla.

Mix another minute.

Step 6

Drain the crushed pineapple for at least 10 minutes in a fine-mesh sieve.

Press gently using paper towels.

Fold pineapple into the cream cheese mixture.

Step 7

Spread evenly over the chilled crust.

Smooth using an offset spatula.

Step 8

Whisk pudding mix and cold milk for about 2 minutes.

Allow it to stand 5 minutes until thickened.

Step 9

Spread pudding evenly.

Step 10

Whip heavy cream with powdered sugar and vanilla until medium-stiff peaks form.

Step 11

Spread whipped cream over pudding.

Step 12

Decorate with

• Pineapple chunks
• White chocolate curls
• Graham cracker crumbs
• Mint leaves (optional)

Step 13

Cover and refrigerate

Minimum: 6 hours

Best: Overnight

Step 14

Slice using a sharp knife cleaned between cuts.

Serve cold.