Ingredients
Equipment
Method
Prepare the Graham Cracker Crust
- In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Press the crumb mixture firmly and evenly into the bottom of a 9x13 inch baking dish. Place the dish in the refrigerator to chill while you prepare the filling.
Make the Pineapple Filling
- In a large mixing bowl, using an electric mixer, beat the softened cream cheese until it is smooth and creamy, about 1-2 minutes.
- Gradually add the sweetened condensed milk to the cream cheese, beating continuously until the mixture is fully incorporated and smooth.
- Slowly pour in the fresh lemon juice, continuing to beat for another 1-2 minutes until the mixture begins to thicken slightly.
- Using a rubber spatula, gently fold in the very well-drained crushed pineapple until it is evenly distributed throughout the cream cheese mixture.
Assemble and Chill the Dessert
- Retrieve the chilled graham cracker crust from the refrigerator. Evenly spread the pineapple filling mixture over the crust, ensuring it reaches all edges.
- Carefully and evenly spread the thawed frozen whipped topping over the pineapple filling layer.
- Cover the baking dish loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the dessert to set completely and for the flavors to meld.
- Before serving, you may optionally garnish with toasted coconut flakes or small pineapple chunks. Cut into squares and serve cold.
Notes
Ensure the crushed pineapple is very well drained; excess liquid can make the filling watery. Press out any remaining liquid with paper towels if needed. For the best texture and flavor, chilling the dessert overnight is highly recommended. Store any leftovers covered in the refrigerator for up to 3-4 days.