Step 1

Preheat the oven to 350℉. Line a 8x8-inch square baking dish with parchment paper (for easy removal and cutting) or you can spray it with nonstick cooking spray. Set aside. * I prefer parchment paper. I spray the pan first with cooking spray and then press the parchment paper into the pan; the spray helps the paper adhere and stay in place.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until it's well combined and the crumbs are evenly coated. Reserve 1/4 cup of the mixture for garnish and set it aside.

Step 3

​Press the remaining graham cracker crumb mixture into the bottom of the prepared pan and pack it firmly into an even layer to form the crust. Bake for 10 minutes, then allow the crust to cool completely.

Step 4

In a large bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the cream cheese, butter, and vanilla extract until smooth and creamy.

Step 5

Add in the powdered sugar and beat on low speed (increase the speed as needed) until it's fully incorporated.

Step 6

Gently fold in (or beat on low speed) the well-drained crushed pineapple. Once the pineapple is fully incorporated, gently fold in the Cool Whip until everything is well combined. Avoid overmixing to maintain the light texture.

Step 7

Spread the pineapple cream cheese mixture evenly over the cooled crust. Smooth out the top with a spatula.

Step 8

Sprinkle the reserved 1/4 cup graham cracker mixture over top of the dessert. Cover the pan with a lid or plastic wrap, and refrigerate for at least 4 hours or up to overnight, for the dessert to set and the flavors to meld.

Step 9

Slice into squares and serve chilled. Enjoy!