Pineapple Dream Dessert

(Almost) No-Bake Pineapple Dream Dessert is a delicious summer dessert! Cream cheese, pineapple, whipped topping and graham crackers – so simple!

Crush graham crackers. Also, drain 20 ounce can crushed pineapple.
Melt 1/2 cup salted butter in the microwave in a medium, microwave-safe bowl.
Add 2 1/2 cups graham cracker crumbs, to the melted butter and stir until combined.
Measure out 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 (whichever you have)
Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
You’ll have some crumb mixture (1/2 cup) left over. Just hang onto it because you’ll need it for the topping.

In a stand mixer (or using an electric mixer), beat 4 ounces cream cheese (1/2 block), softened to room temperature and 1/2 cup butter (1 stick), room temperature until creamy.
If using a stand mixer, turn it down to low and add 2 cups powdered sugar slowly until it is all incorporated and smooth.
Now add in a heaping tablespoon of the drained crushed pineapple and give it a good stir.
Next, spread the cream cheese mixture over the baked and cooled graham cracker crust.
In a separate bowl, combine 8 ounce container frozen whipped topping (COOL WHIP), thawed with the remaining drained crushed pineapple.
Stir well. It will get thick and clumpy.
Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon.
Now, sprinkle the rest of the graham cracker crumb mixture on the top.
Cover the whole dish with plastic wrap. Then refrigerate for at least 4 hours before slicing and serving.