What you need,
For the crust,
½ cup butter, melted
2½ cup graham cracker crumbs
For the middle layer,
4 oz. cream cheese, at room temperature
½ cup butter, at room temperature
2 cup icing sugar
1 tbsp. crushed pineapple
For the topping,
8oz. of Cool Whip topping
14oz. can crushed pineapple, drained (you will use 1 tbsp.
in the middle layer)
Start by making the crust. In a small bowl melt the butter
in the microwave. Stir in the graham crumbs until they are all coated in
butter. Set the crumbs aside for a minute.
Now make the middle layer. In a large bowl beat the cream
cheese and butter until light and fluffy.
Slowly add in the icing sugar until fully incorporated. Stir in 1
tablespoon of the crushed pineapple. Set the bowl aside.
Finally make the topping.
In a third large bowl stir together the Cool Whip and the rest of the
crushed pineapple.
Now you can make one big dessert or 4-6 individual desserts.
Choose your serving dish or dishes and build the dessert.
On the bottom of the serving dish layer on about ½ an inch
of graham crumbs. Press them down with the back of a spoon.
Layer on about 1 inch of the cream cheese mixture; use an
offset spatula to spread it out.
Then top with the Cool Whip topping. Spread the mixture
evenly to coat.
Use any remaining graham cracker crumbs to sprinkle over the
top of the dessert.
Chill in the fridge for at least 3 hours, overnight is even
better to let the flavors meld.
Serve with a big old spoon!
Jen of My Tiny Oven
