Ingredients

How to make it

  • Preheat oven to 300 degrees F.
  • Melt butter in the microwave and allow to cool.
  • Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 99 square pan and bake for 8-10 minutes.
  • Place on wire rack to cool.
  • Beat the cream cheese and butter together until creamy.
  • Turn the mixture 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 a heaping tablespoon of the drained pineapple and stir in with a rubber spatula.
  • Spread the cream cheese and pineapple mixture over the crust.
  • Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture.
  • Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

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