Description
rep Time: 20 minutes Chill Time: 4 hours Total Time: 4 hours 20 minutes Servings: 9–12
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 container (8 oz) whipped topping, thawed
- 1 can (20 oz) crushed pineapple, well drained
For the Topping:
- 1 cup whipped topping
- ¼ cup toasted shredded coconut (optional)
- Pineapple tidbits or chunks
- Maraschino cherries
- Fresh mint leaves
Instructions
- Combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Firmly press the mixture into the bottom of a 9×9-inch baking dish. Refrigerate for 15–20 minutes.
- Beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, mixing until creamy.
- Fold in the whipped topping until light and fluffy.
- Gently stir in the well-drained crushed pineapple.
- Spread the filling evenly over the chilled crust.
- Top with the remaining whipped topping and smooth the surface.
- Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Garnish with toasted coconut, pineapple chunks, maraschino cherries, and fresh mint before serving, if desired.