Crust:
2 1/2 cups graham cracker crumbs (about 2 sleeves)
1/2 cup unsalted butter, melted
Layers:
2 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
8 oz Cool Whip, fat-free
20 oz crushed pineapple, drained well
Instructions:
Combine melted butter and graham cracker crumbs in a bowl and stir until uniform.
Pour 2 cups of the mixture into a 9x9 inch square baking dish, tamp the layer down with the flat bottom of a cup.
Bake for 8-10 minutes in a preheated oven at 300°F.
Using a mixer, beat cream cheese and softened butter until creamy.
Add the powdered sugar, 1 cup at a time, and beat gently on low speed, then on high speed for 1 minute.
Add 1 heaping spoonful of dried and chopped pineapple to the cream cheese mixture, and mix.
Place the creamy layer over the crust, and spread with a spatula.
Combine the Cool Whip with the remaining crushed pineapple, stir gently, and place on top of the creamy layer.
Spread the Cool Whip and pineapple mixture with a spatula.
Sprinkle the remaining graham cracker crumb mixture on top of the Cool Whip layer.
Refrigerate for at least 4 hours.
Notes:
If you don’t have graham cracker crumbs on hand, make your own by grinding graham crackers in a blender to a gritty state.
Do not beat cream cheese, butter, and powdered sugar for more than 1 minute, otherwise, the butter may begin to flake.
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