Elements:
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, properly drained
Directions:
Preheat the oven to 150°C (300°F).
For the crust: Crush the graham crackers and drain the crushed pineapple.
Soften the butter in a medium microwave-safe bowl.
Add graham cracker crumbs to melted butter and stir till mixed.
Measure 2 cups of the crumb combination and press it firmly into the underside of an 8×8-inch or 9×9-inch sq. baking dish.
Bake the crust for 8-10 minutes, then let it cool fully.
For the filling: In a stand mixer (or utilizing an electrical mixer), beat cream cheese and butter till creamy.
Decrease the mixer to low and slowly add the powdered sugar till properly integrated and easy.
Add an excellent tablespoon of drained crushed pineapple and stir properly.
Unfold cream cheese combination over baked and cooled graham cracker crust.
In one other bowl, mix the frozen whipped topping with the remaining drained crushed pineapple. Stir properly till it turns into thick and lumpy.
Unfold whipped topping combination over cream cheese layer.
Sprinkle the remaining graham cracker crumb combination on prime.
Cowl the whole dish with plastic wrap and refrigerate for no less than 4 hours earlier than slicing and serving.
Remarks:
You need to use a meals processor to crush the graham crackers for the crust.
You should definitely drain the crushed pineapple properly in order that the dessert doesn’t turn into too runny.
You need to use mild cream cheese and light-weight butter to make a lighter model of this dessert.
For a gluten-free model, use gluten-free graham cracker crumbs or substitute with gluten-free cookies.
Be happy so as to add chopped nuts or coconut flakes to the filling for further crunch and taste.
