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Export 7 ingredients for grocery delivery
Step 1
Measure the graham crumbs into a small bowl and make a small well in the centre.
Step 2
Pour the sugar into the well, then pour the melted butter onto the sugar.
Step 3
Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.
Step 4
Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the centre you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.)
Step 5
Cream together the butter and cream cheese until smooth.
Step 6
Beat in the vanilla extract.
Step 7
Slowly start adding the icing sugar a little at a time.
Step 8
Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage.
Step 9
Fold in the finely diced pineapple. The pineapple should be drained of all juice. I actually let mine sit in a colander lined with paper towels.
Step 10
Spread evenly over the prepared base and chill for several hours or overnight.
Step 11
Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer.
Step 12
Store in the fridge until ready to cut and serve.
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