Ingredients:
For the crust:
2 cups graham cracker crumbs
½ cup melted butter
2 tablespoons sugar
For the creamy filling:
16 oz (450 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups whipped topping (or whipped cream)
1 cup crushed pineapple, well drained
For the topping:
1 cup pineapple chunks
Extra whipped topping (optional)
Fresh mint leaves for garnish (optional)
Instructions:
1. Prepare the crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a baking dish or pan. Refrigerate for about 20–30 minutes to set.
2. Make the filling:
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy.
3. Fold in whipped topping:
Gently fold the whipped topping into the cream cheese mixture until light and fluffy.
4. Add pineapple:
Stir in the drained crushed pineapple evenly.
5. Assemble the dessert:
Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
6. Add topping:
Place pineapple chunks on top and add extra whipped topping if desired.
7. Chill:
Refrigerate for at least 4 hours (or overnight) until firm.
8. Serve:
Slice into squares and garnish with fresh mint before serving. Enjoy!
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