For the dough:
113 grams 1/2 cup butter
357 grams 2 1/2 cups graham cracker crumbs
For the filling:
113 grams 1/2 block cream cheese, softened to room temperature
113 grams 1/2 cup butter, room temperature
226 grams 2 cups powdered sugar
1 container (227 grams) frozen whipped topping (COOL WHIP), thawed
567 grams 20 oz. can crushed pineapple, well drained
Preheat the oven to 150°C (300°F).
For the crust: Crush the graham crackers and drain the crushed pineapple.
Melt the butter in a medium microwave-safe bowl.
Add graham cracker crumbs to melted butter and stir until combined.
Measure 2 cups of the crumb mixture and press it firmly into the bottom of an 8×8-inch or 9×9-inch square baking dish.
Bake the crust for 8-10 minutes, then let it cool completely.
For the filling: In a stand mixer (or using an electric mixer), beat cream cheese and butter until creamy.
Lower the mixer to low and slowly add the powdered sugar until well incorporated and smooth.
Add a good tablespoon of drained crushed pineapple and stir well.
Spread cream cheese mixture over baked and cooled graham cracker crust.
In another bowl, combine the frozen whipped topping with the remaining drained crushed pineapple. Stir well until it becomes thick and lumpy.
Spread whipped topping mixture over cream cheese layer.
Sprinkle the remaining graham cracker crumb mixture on top.
Cover the entire dish with plastic wrap and refrigerate for at least 4 hours before slicing and serving.
You can use a food processor to crush the graham crackers for the crust.
Be sure to drain the crushed pineapple well so that the dessert does not become too runny.
You can use light cream cheese and light butter to make a lighter version of this dessert.
For a gluten-free version, use gluten-free graham cracker crumbs or substitute with gluten-free cookies.
Feel free to add chopped nuts or coconut flakes to the filling for extra crunch and flavor.