Cool and Creamy Pineapple Paradise Dessert

READY IN: 1hr 30mins




  • Preheat oven to 375.
  • Put the graham crackers into a food processor and pulse until they are reduced to fine crumbs (or use 2 1/2 c premade graham cracker crumbs but I couldn't find a low-fat variety).
  • Add the sugar and melted butter to the crumbs. Pulse until everything is combined, taking care to scrape the sides often so it all gets mixed together.
  • Press the mixture into the bottom of a 9x13" glass baking dish.
  • Bake for 10 minutes.
  • Remove from oven and allow to cool on a rack until you are able to touch the dish (about 10-15 minutes). You can also shut the oven off now.
  • In a large bowl, mix the yogurt and pudding. You can use a hand mixer if necessary.
  • Pour the pudding mix into the graham cracker crust and spread evenly.
  • Top the pudding with the pineapple chunks.
  • Top the pineapple chunks with the thawed Cool Whip topping.
  • Cover and allow to chill in refrigerator until serving, at least 1 hour.