This luscious Hawaiian layered dessert has a graham cracker crust, layered with a cream cheese pineapple layer, then it’s topped with Cool Whip topping and fresh pineapple slices.
2 cups graham cracker crumbs
1/2 cup unsalted butter melted
3 tbsp. sugar
2 1/2 cups boiling water
1 1/2 cups sugar
3 envelopes plain gelatin
1 large can crushed pineapple drained really well
28-oz packages cream cheesesoftened
16oz. container cool whip non-dairy topping
1 can sliced pineapple for garnish drained really well, or use fresh pineapple
maraschino cherries for garnish
Mix graham cracker crumbs, 3 tbsp. sugar and melted butter together and press into a 9×13” glass baking dish that has been sprayed with cooking spray.
Mix unflavored gelatin and 1 ½ cups sugar together.
Dissolve gelatin and sugar in boiling water.
Drain pineapple and press out excess juice.
Add drained pineapple to boiling water mixture.
Let the mixture cool in freezer about 30 minutes.
Soften cream cheese, then cream the cream cheese with an electric mixer.
Add pineapple and gelatin mixture. It will look a little watery and lumpy.
Place bowl in the freezer until it is just starting to set – about an hour – (don’t wait until it sets completely).
Remove from freezer and beat mixture with mixer.
Pour mixture over crust and place back into freezer for about an hour.
Remove from refrigerator and spread Cool Whip topping on top of the pineapple cream cheese layer.
Garnish with fresh pineapple and maraschino cherries, as desired.
Refrigerate several hours or overnight.
Slice and serve.