Pineapple Icebox Dessert
- Author: Sammie
- Prep Time: 6 hours 15 mins
- Cook Time: 10 mins
- Total Time: 6 hours 25 mins
- Category: Dessert
- 2 1/2 cups crushed graham crackers (about two sleeves)
- 1/2 cup butter, softened
- 20 oz can of crushed pineapple, drained
- 2 cups powdered sugar
- 1/2 cups unsalted butter, softened
- 4 oz cream cheese
- 8 oz cool whip
- Preheat the oven to 300.
- Crush your graham crackers until they are fine crumbs (a food processor will help).
- Add in 1/2 cup softened butter to the crumbs, and mix well with a fork.
- Press 2 cups of your crust mixture firmly into the bottom of a 9×9 pan
- Bake at 300 for 8-10 minutes.
- Remove from the oven and allow it to cool completely.
- In a large bowl, combine the unsalted butter and the cream cheese with an electric mixer until smooth.
- Slowly add powdered sugar, while still mixing.
- Add one heaping spoon of the crushed pineapple and mix well.
- Spread mixture over the crust.
- In another large bowl, combine the cool whip and the crushed pineapple gently with a spoon.
- Spread the pineapple cool whip mixture over the top of the cream cheese layer.
- Top with the remaining 1/2 cup of the graham cracker mixture.
- Refrigerate overnight, or for 4-6 hours minimum.
- Serve chilled.