Preparation Steps

• Preheat oven to 300 degrees.
• Melt the ½ c. butter in the microwave and let it cool.
• Combine the crumbs and butter, then press 2 cups of the crumb mixture firmly into a 9 x 9 square pan and bake for 8-10 minutes. Place on a wire rack and cool.
• Beat the cream cheese and ½ c. softened butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained crushed pineapple into the mixture with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
• Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb on top. Refrigerate for at least 4 hours, preferably overnight.