Combine Ingredients:
In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened.
Press and Chill:
Press the mixture firmly into the bottom of a 9×13 inch dish, forming a firm, even layer. Chill in the refrigerator while you prepare the filling.
Make the Filling:
Beat Cream Cheese:
In a large mixing bowl, beat 1 package (8 oz) softened cream cheese until smooth and creamy.
Add Sugar and Vanilla:
Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract, and continue beating until well combined.
Incorporate Pineapple:
Stir in 1 can (20 oz) well-drained crushed pineapple.
Fold in Whipped Cream:
Gently fold in 2 cups whipped cream or whipped topping until the mixture is uniform.
Assemble the Dessert:
Spread Filling:
Spread the pineapple and cream cheese mixture evenly over the chilled crust. Smooth the top with a spatula.
Chill:
Refrigerate:
Refrigerate the dessert for at least 4 hours, or overnight, to set completely and develop the flavors.
Garnish and Serve:
Top and Garnish:
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