Ingredients
1/2 cup graham cracker crumbs
2 teaspoons granulated sugar
2 tablespoons melted unsalted butter
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar, sifted
20-ounce pineapple puree
16 ounces whipped topping
Preparation
Gather the ingredients.
In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter.
Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8- to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.
In a large bowl with an electric mixer, beat the cream cheese with the confectioners' sugar until fluffy.
Add the pineapple puree and blend well.
Fold the whipped topping into the pineapple mixture.
Spread the filling over the chilled crust and sprinkle with the reserved 2 tablespoons graham cracker crumbs.
Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving.
?
Can I bake the graham cracker crust instead?
Yes, If you prefer a baked graham cracker crust, bake the crust in a preheated 350°F Gas 4 oven for about 8 to 10 minutes. Chill before filling.
PRODUCT IN THIS RECIPE:
Olivivero Pineapple Puree