Pineapple Delight

Pineapple Delight is a layered dessert made with graham crackers, cream cheese, pineapple, and whipped topping.

📝 Ingredients

• 18 sheets graham crackers (*See NOTES)
• 2 Tbsp granulated sugar
• 10 Tbsp unsalted butter
• 4 oz block-style cream cheese (room temperature)
• 1/2 cup unsalted butter ((1 stick) room temperature - cut into pieces)
• 2 cups powdered sugar
• 20 oz can crushed pineapple (drained well)
• 8 oz tub whipped topping (thawed (aka Cool Whip) *See NOTES)

👨‍🍳 Instructions

1. 1Preheat oven to 350℉.
2. 2CRUST: Blend graham crackers and granulated sugar in a food processor or blender until fine crumbs. Melt butter in a large microwave safe bowl. Add the graham cracker crumbs and stir to coat.
3. 3Press 2 cups of the graham cracker mixture into the bottom of a 9×9-inch square pan. Save the remaining crumbs for topping. Bake the crust at 350˚F for 8-10 minutes until crust is lightly browned. Place on a wire rack and cool completely.
4. 4CREAM CHEESE FILLING: Place the cream cheese and butter in a large bowl. Beat together with an electric hand mixer until smooth and creamy. Mix in the powdered sugar one cup at a time, mixing until incorporated.
5. 5Drain the crushed pineapple well. Discard or save the juice for something else. Add 1 heaping tablespoon of the drained pineapple to the cream cheese mixture and mix until combined. Spread evenly over the cooled graham cracker crust.
6. 6PINEAPPLE CREAM FILLING: Fold together the remaining crushed pineapple with the whipped topping. Spread evenly over the cream cheese layer. Sprinkle the top with the remaining graham cracker crumbs.
7. 7Chill the pineapple delight for 2 hours in the freezer or chill for 4 hours to overnight in the fridge. Make sure to cover the pan with plastic wrap or foil while chilling. This is a great make-ahead dessert.
8. 8To serve, cut the dessert with a butter knife into 12 pieces for rectangular slices. Rinse the knife with hot water and dry it off between cuts for clean slices. Use a spatula to scoop slices out of the pan.