Crust
- 1 sleeve of graham crackers, crushed up in blender (can substitute almond flour )
- 1/3 cup butter, melted
- 1/3 cup powdered sugar or sweetener
Filling
- 8 oz cream cheese, softened at room temp
- 1 tub of whipped topping (can use lite)
- 1 14-16 oz can of crushed pineapple
- 3/4 cup powdered sugar or sweetener
Instructions
- Mix the graham cracker crumbs, melted butter and sugar until combined. Press into a layer on the bottom of a square pan. Reserve about 1/4 cup for sprinkling on the top.
- Blend the cream cheese and sugar until creamy.
- Fold in the whipped topping and crushed pineapple.
- Add the cream cheese/pineapple mixture on top of the crust. Sprinkle the reserved crumbs over the top.
- Chill for at least 4 hours before serving.
