CRUST: Blend graham crackers and granulated sugar in a food processor or blender until fine crumbs. Melt butter in a large microwave safe bowl. Add the graham cracker crumbs and stir to coat.
Press 2 cups of the graham cracker mixture into the bottom of a 9×9-inch square pan. Save the remaining crumbs for topping. Bake the crust at 350˚F for 8-10 minutes until crust is lightly browned. Place on a wire rack and cool completely.
CREAM CHEESE FILLING: Place the cream cheese and butter in a large bowl. Beat together with an electric hand mixer until smooth and creamy. Mix in the powdered sugar one cup at a time, mixing until incorporated.
Drain the crushed pineapple well. Discard or save the juice for something else. Add 1 heaping tablespoon of the drained pineapple to the cream cheese mixture and mix until combined. Spread evenly over the cooled graham cracker crust.
PINEAPPLE CREAM FILLING: Fold together the remaining crushed pineapple with the whipped topping. Spread evenly over the cream cheese layer. Sprinkle the top with the remaining graham cracker crumbs.
Chill the pineapple delight for 2 hours in the freezer or chill for 4 hours to overnight in the fridge. Make sure to cover the pan with plastic wrap or foil while chilling. This is a great make-ahead dessert.
To serve, cut the dessert with a butter knife into 12 pieces for rectangular slices. Rinse the knife with hot water and dry it off between cuts for clean slices. Use a spatula to scoop slices out of the pan.
Notes
CRUMBS: Crushed graham crackers equal approximately 2 1/3 cups crumbs before adding butter.INGREDIENTS: I used Neufchatel cream cheese and fat free Cool Whip for less calories/fat. I also used crushed pineapple in juices, but crushed pineapple in syrup may be sweeter and more flavorful.COOL WHIP ALTERNATIVE: Click for --> Homemade Cool Whip Recipe with heavy cream, powdered sugar, and unflavored gelatin to stabilize it.NO-BAKE OPTION: Chill un-baked crust in the fridge for 1 hour or freezer for 30 minutes before topping.PRO TIP: I like to line my pan with parchment paper overhanging on two-sides so that I can freeze the dessert and use the paper to lift it out of the pan to cut and serve it. Just be careful not to cut the paper.IMPORTANT: Do not add any layers on top of the crust until it is completely cool or the layers may not set properly.STORE IN THE FRIDGE: Cover the pan with plastic wrap or foil and refrigerate for up to 1 week.STORE IN THE FREEZER: Press plastic wrap against the top of the dessert. Then cover the pan with foil and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.