Step 1

Preheat the oven to 325°F.

Step 2

Lightly spray an 8x8-inch baking dish (metal or glass is fine).

Step 3

In a small bowl combine the 1¾ cups of crushed graham crackers, 8 tablespoons of melted butter, and 1 tablespoon of sugar.

Step 4

Press the graham cracker mixture in the bottom of the baking dish.

Step 5

Bake for 10 minutes. Allow the crust to completely cool.

Step 6

Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese, and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.

Step 7

Evenly spread the cream cheese filling over the completely cooled crust.

Step 8

Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.

Step 9

Gently spread the whipped topping over the cream cheese layer.

Step 10

Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.

Step 11

Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.

Step 12

Keep refrigerated until serving.