Instructions
Step 1: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the base of a 9×9-inch pan or individual molds. Chill for 15-20 minutes.
Step 2: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix until fully incorporated.
Step 3: Fold in the crushed pineapple followed by the whipped topping. Mix until light and fluffy.
Step 4: Spoon or pipe the filling over the crust layer. Smooth the top and refrigerate for at least 4 hours or overnight.
Step 5: Before serving, top with extra whipped topping, a fresh raspberry, a slice of pineapple, and a sprinkle of graham crumbs.
Storage Information
Refrigerate covered for up to 4 days. This dessert is best served chilled and can be made up to a day in advance for optimal flavor and texture.
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