This light and fluffy pineapple cream cheese dessert can be easily transported, hence it appearing at all those family functions, and rarely has leftovers. I’ve had similar reactions to this Chocolate Lasagnarecipe, everyone seems to love it. So the only thing you’ll take home is a dish that needs washing!

Above is a quick video showing the simple process of this delicious dessert. Scroll to the end to print out the full recipe with ingredient list.

Back in the late 60’s Cool Whip entered the marketplace. It only took two years for this convenience item to become the company’s best-selling item. Cool Whip has come under fire many times and the current version now contains milk and cream.

Ingredients
Crust:

• 2 1/2 cups graham crumbs (2 sleeves)
• 1/2 cup unsalted butter

Layers:

• 2 cups 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

Instructions
Preheat oven to 300 F.

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.