Hello sweet friends! I hope you enjoyed the weekend. Warmer temperatures and lots of sunshine prompted me to plant some flowers to freshen up the front porch and hubby worked on getting a small garden spot ready for the season. Saturday evening we met up with our Sunday School Class and enjoyed some good fellowship and food. Earlier that day I was looking for a quick, yummy dessert to take to the party and came across this one on Pinterest.
2-1/2 cups graham crumbs
1/2 cup unsalted butter
2 cups of powdered sugar, sifted
1/2 cup unsalted butter, softened
4 oz. cream cheese, softened
8 oz. container Cool Whip
20 oz can crushed pineapple, drained well
Preheat oven to 300F.
Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.