Preparation
1. In a medium-sized bowl, combine the sugar, melted butter, and graham cracker crumbs.
2. Press the mixture firmly into an 8×8-inch dish to produce the bottom crust.
3. In a separate dish, mix the whipped topping with half of the melted cream cheese. The mixture should be well mixed.
On top of the crust, evenly distribute the cream cheese mixture.
5. Add the drained pineapple and the rest of the whipped topping to the same bowl and stir until well blended.
6. Top the cream cheese layer with the pineapple mixture.
7. Put the dessert in the fridge to set, ideally for at least four hours but better overnight.
8. If you’d like, you may top it over with more whipped topping and some graham cracker crumbs before serving.
Tips and Variations
You may give this traditional recipe a tropical spin by adding layers of peach or mango, or you can make it crunchier by mixing nuts into the crust. Minimize the sugar in the crust or use natural whipped cream for a less sugary alternative. If you substitute coconut cream with a vegan-friendly cream cheese, you may make this delicious dessert even for vegans.
My folks loved it so much. I’m definitely doubling the recipe next time!
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