No Bake Pineapple Dessert

 START EARLY - NEEDS TO CHILL 2 HOURS or PREFERABLY OVERNIGHT

INGREDIENTS

CRUST/TOPPING

• 18 graham crackers, crushed
• 3/4 cup (1 1/2 sticks butter, melted

FILLING

• 1/2 cup (1 stick) butter, room temperature
• 8 ounces cream cheese, room temperature
• 2 cups confectioners sugar
• 40 ounce (2 cans) crushed pineapple, drained
• 16 ounces whipped topping, such as Cool Whip

CRUST/TOPPING

1. Smash graham cracker crumbs until they are fine. Add in melted butter and using a fork, combine the graham crackers crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.

FILLING

1. In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy.
2. Add in 2 cups of confectioners sugar and mix again until fully combined.

3. Add in the whipped topping (cool whip) and the crushed pineapple. Using a spatula, gently mix until fully incorporated.

4. In a 10 X 15 casserole dish (or 9 X 13 dish) that has been sprayed with non-stick spray, add 3 cups of the graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.

5. Pour the filling onto the crust and spread in an even layer.
6. Sprinkle the remaining graham cracker crumbs over top.
7. Refrigerate for at least 2 hours, preferably overnight.