Ingredients
For the crust:
• 2 cups crushed graham crackers (or digestive biscuits)
• ½ cup melted butter
For the cream filling:
• 1 package (8 oz / 225 g) cream cheese, softened
• 1 cup powdered sugar
• 1 can (20 oz / 560 g) crushed pineapple, well drained
• 1 tub (8 oz / 225 g) whipped topping (Cool Whip)
or 1 cup heavy cream, whipped
For topping (optional but recommended):
• Pineapple chunks or tidbits
• Fresh mint leaves (for garnish)
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👩🍳 Instructions (Step-by-Step)
1️⃣ Make the crust
• In a bowl, mix crushed graham crackers with melted butter.
• Press the mixture firmly into the bottom of a baking dish (8×8 or similar).
• Refrigerate for 15–20 minutes to set.
2️⃣ Prepare the cream layer
• In a large bowl, beat the softened cream cheese until smooth.
• Add powdered sugar and mix until creamy and lump-free.
3️⃣ Add pineapple
• Gently fold in the well-drained crushed pineapple.
⚠️ Make sure it’s very dry to avoid a watery dessert.
4️⃣ Fold in whipped topping
• Carefully fold in the whipped topping until light and fluffy.
5️⃣ Assemble
• Spread the pineapple cream evenly over the chilled crust.
• Smooth the top with a spatula.
6️⃣ Chill
• Refrigerate for at least 4 hours (overnight is best).
7️⃣ Decorate & serve
• Top with pineapple chunks and mint before serving.
• Slice and enjoy cold!
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💡 Tips
• For extra flavor, add 1 tsp vanilla extract
• Swap graham crackers with vanilla biscuits or oats
• Want it lighter? Use low-fat cream cheese