Step 1

Smash graham cracker crumbs until they are fine. Add in melted butter and using a fork, combine the graham crackers crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.

Step 2

In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy.

Step 3

Add in 2 cups of confectioners sugar and mix again until fully combined.

Step 4

Add in the whipped topping (cool whip) and the crushed pineapple. Using a spatula, gently mix until fully incorporated.

Step 5

In a 10x 15 casserole dish (or 9x13 dish, but nothing smaller) that has been sprayed with non-stick spray, add 3 cups of the graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.

Step 6

Pour the filling onto the crust and spread in an even layer.

Step 7

Sprinkle the remaining graham cracker crumbs over top.

Step 8

Refrigerate for at least 2 hours, preferably overnight.