°2 1/2 cups graham crackers 2 sleeves
°1/2 cup unsalted butter
°2 cups sifted powdered sugar
°1/2 cup soft unsalted butter
°4 ounces soft cream cheese
°8 oz cold fat-free shake
°20 ounces crushed pineapple, well drained
Preheat oven to 300 degrees F.
Melt the butter in the microwave and leave to cool. Combine the crumbs and butter and stir together until combined. Press 2 cups of the crumb mixture firmly into a 9×9 pan and bake for 8-10 minutes. Place on a wire rack to cool.
Whisk the cream cheese and butter together until creamy. Turn the mixer to low and add the powdered sugar, one cup at a time, until combined. Bring and beat well for a minute or so. Add 1 heaping tablespoon of the drained pineapple and stir with a rubber spatula. Spread the cheese and pineapple mixture over the crust.
Mash remaining pineapple into Cool Whip and spread over cream cheese mixture. Sprinkle the remaining graham cracker mixture on top. Refrigerate for at least 4 hours, and preferably overnight.