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INGREDIENTS
FOR THE CRUST:
- 2 1/2 cups graham cracker crumbs
- 1 cup crushed frosted flakes or regular corn flakes
- 1/2 cup butter
FOR THE FILLING:
- 8 oz full fat cream cheese softened
- 1/2 cup butter 1 stick, room temperature
- 2 cups powdered sugar
- 1 8 oz container of cool whip, thawed
- 1 24 oz can crushed pineapple, drained
INSTRUCTIONS
FOR THE CRUST:
- Crush graham crackers and half cup of frosted corn flakes
- drain crushed pineapple.
- Melt 1 stick of butter in the microwave inside a microwave-safe bowl.
- Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined, then add in the other half of the frosted cornflakes and mix again.
- Take about 2 cups of the cracker/flakes mixture and press it firmly into the bottom of an 8 x 8 square baking pan and put in the fridge for an hour.
- You will have leftover cracker/flakes mixture , just set it aside to top the dessert with.
FOR THE FILLING:
- Use an electric mixer and beat the cream cheese and butter together until nice and creamy.
- Add two tablespoons of drained pineapple and stir
- Spread the cream cheese mixture over the crust
- In a separate big bowl, combine the whipped topping with the remaining drained crushed pineapple. Stir.
- Spread whipped topping mixture over the cream cheese layer
- Sprinkle the crumb mixture on top of the dessert
- Cover with plastic wrap and refrigerate for 6 hours at least before serving
- ENJOY!
