Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 (20 oz) can crushed pineapple, well-drained
For the Topping:
1 (8 oz) container whipped topping
1/2 cup crushed pineapple, well-drained
Graham cracker crumbs or pineapple chunks for garnish (optional)
Instructions:
Prepare the Crust (Duration: 10 minutes)
In a medium bowl, mix graham cracker crumbs with melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9×13-inch baking dish.
Refrigerate while preparing the filling.
Make the Filling (Duration: 15 minutes)
In a large bowl, beat softened cream cheese until smooth and fluffy.
Add powdered sugar and vanilla extract; mix until combined.
Fold in the whipped topping and crushed pineapple until evenly blended.
Spread the mixture over the chilled crust.
Add the Topping (Duration: 5 minutes)
Gently spread an even layer of whipped topping over the pineapple cheesecake layer.
Spoon the remaining crushed pineapple over the top and sprinkle with graham cracker crumbs or pineapple chunks, if desired.
Chill and Serve (Duration: Chill 4 hours)
Cover and refrigerate for at least 4 hours, or overnight, to set.
Slice, serve, and enjoy a cool, creamy bite of pineapple paradise!
Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 370 kcal | Servings: 12 servings
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