Total Time
Prep 3 hrs
Cook 0 mins

When serving if desired, dollop with more crushed pineapple on every on every slice. Also make certain to drain the crushed pineapple very well, I push it through a fine strainer, that seems to work well. Plan ahead this dessert needs to chill for minimum 3 hours before serving. This recipe can be doubled and baked in a 13x9-inch baking dish, however from previous experiences, when doubling the cracker crumbs, you will find that there will be a little too much graham cracker crumbs for the crust, so just freeze about 1 cup for next time you make this, but double all other ingredients, also Cool Whip frozen topping can be subbed for the whipped cream.

Ingredients Nutrition


  1. Set oven to 375°F.
  2. Grease an 8 x 8-inch baking pan.
  3. Mix all crust ingredients together, and pat into bottom of prepared baking pan.
  4. Bake for about 8-10 minutes; cool completely.
  5. Cream 1/2 cup butter with icing sugar.
  6. Add in the eggs one at a time, beating well after each addition.
  7. Spoon/spread the mixture onto cooled graham crust.
  8. Whip the cream, then gently fold the drained crushed pineapple into the whipped cream.
  9. Spread oven the egg mixture in the pan.
  10. Sprinkle with graham cracker crumbs on top.
  11. Refrigerate for minimum 3 hours before serving.