This Pineapple Dream is one of those recipes that's been floating around for years - and for good reason
Ingredients
For the crust:
- 2 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1/2 teaspoon salt
For the filling:
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 (20-ounce) can crushed pineapple, very well drained
- 1 (8-ounce) container frozen whipped topping, thawed
Instructions
For the crust:
- Preheat the oven to 300°F.
- Melt the butter and combine the graham crackers, butter, sugar, and salt. Stir until the graham crackers are coated in the butter. Pour about 2 cups of the mixture into the bottom of an 8x8-inch baking dish and firmly press flat to form the crust. I like to use the bottom of a metal measuring cup for this. Set the remaining crumb mixture aside to be used as the topping. Bake the crust for about 10 minutes. Cool completely.
For the filling:
- In a large bowl, beat the cream cheese and butter together. Add the powdered sugar and mix well. Add the drained pineapple and stir to combine. Fold in the whipped topping.
- Once the crust has cooled, spread the pineapple mixture evenly over the crust. Sprinkle the top with the remaining crumb mixture. Refrigerate overnight (or at least 4 hours) to allow the filling to set.