1. Make the crust
Preheat the oven to 350°F (175°C).
Mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press firmly into the bottom of a 9×13-inch baking dish.
Bake for 8–10 minutes, then remove and allow it to cool completely.
2. Prepare the cream cheese layer
In a large bowl, beat the softened cream cheese and butter until smooth and fluffy.
Gradually add the powdered sugar and vanilla. Beat until creamy with no lumps.
3. Add the pineapple
Fold the well-drained crushed pineapple into the cream cheese mixture until evenly distributed.
Spread this mixture over the cooled graham cracker crust.
4. Make the whipped cream
Beat the heavy whipping cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
Be careful not to overbeat.
5. Add the topping
Spread the whipped cream evenly over the pineapple layer.
If desired, sprinkle chopped pecans or extra graham cracker crumbs over the top.
6. Chill
Cover the dish and refrigerate for at least 4–6 hours, preferably overnight. This allows the dessert to firm up and makes it much easier to cut into neat squares.
7. Slice and serve
Cut into squares and serve cold.
⭐ Southern Tip
The secret is draining the pineapple extremely well. Too much liquid can make the filling loose. For the cleanest slices, let the dessert chill overnight before serving.
Creamy, cool, sweet, and nostalgic—this is definitely a Southern potluck classic! 🍍🥄
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