Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, well drained
- 1 container (8 oz) whipped topping, thawed
- 2 tablespoons fresh lemon juice (optional)
For the Topping
- Extra whipped topping
- Pineapple chunks
- Toasted shredded coconut (optional)
- Maraschino cherries
- Fresh mint leaves
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Firmly press the mixture into a 9-inch pie dish. Refrigerate for 15–20 minutes to set.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, vanilla extract, and lemon juice (if using). Beat until creamy.
- Fold in the whipped topping until light and fluffy.
- Gently stir in the well-drained crushed pineapple.
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Before serving, garnish with extra whipped topping, pineapple chunks, toasted coconut, maraschino cherries, and fresh mint.