Pineapple Dream Dessert

Instructions:

1. Preheat the oven to 150°C (300°F).
2. For the crust: Crush the graham crackers and drain the crushed pineapple.
3. Melt the butter in a medium microwave-safe bowl in the microwave.
4. Add the graham cracker crumbs to the melted butter and stir until combined.
5. Measure out 2 cups of the crumb mixture and press it firmly into the bottom of an 8×8-inch or 9×9-inch square baking dish.
6. Bake the crust for 8-10 minutes and then allow it to cool completely.
7. For the filling: In a stand mixer (or using an electric mixer), beat the cream cheese and butter until creamy.
8. Turn the mixer down to low and slowly add in the powdered sugar until it is all incorporated and smooth.
9. Add a heaping tablespoon of the drained crushed pineapple and give it a good stir.
10. Spread the cream cheese mixture over the baked and cooled graham cracker crust.
11. In a separate bowl, combine the frozen whipped topping with the remaining drained crushed pineapple. Stir well until it gets thick and clumpy.
12. Spread the whipped topping mixture over the cream cheese layer.
13. Sprinkle the rest of the graham cracker crumb mixture on the top.
14. Cover the whole dish with plastic wrap and refrigerate for at least 4 hours before slicing and serving.

Notes:

• You can use a food processor to crush the graham crackers for the crust.
• Make sure to drain the crushed pineapple well, so the dessert doesn’t become too watery.
• You can use light cream cheese and light butter to make a lighter version of this dessert.
• For a gluten-free version, use gluten-free graham cracker crumbs or substitute with gluten-free cookies.
• Feel free to add some chopped nuts or coconut flakes to the topping for extra crunch and flavor.