Pineapple Dream Dessert

Servings: people

Calories: 376cal

Preheat oven to 300 F. (See no-bake option above in "Before You Begin")
Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the graham cracker crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
1/2 cup unsalted butter
Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add 1 heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
1/2 cup unsalted butter, 4 oz cream cheese, 2 cups powdered sugar
Fold the remaining drained pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining 1/2 cup of the graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
8 oz Cool Whip

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Drain the crushed pineapple very well. Press it in a fine mesh strainer until it stops dripping, or the filling will be runny.
Set the cream cheese and the filling butter out ahead of time. Both need to be at room temperature to beat smooth.
Plan for at least 4 hours in the refrigerator, and overnight is best.
No bake option: chill the crust in the refrigerator for 20 minutes instead of baking it.

Course: Desserts

Cuisine: American

Prep Time15

Cook Time10

Total Time25