Pineapple Delight Dessert

Ingredients:

For the crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar (optional)
For the cream filling:

1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 container (8 oz) Cool Whip or whipped topping
1 can (20 oz) crushed pineapple, well-drained
For the topping:

1 cup pineapple chunks or tidbits (fresh or canned, well-drained)
Optional: extra Cool Whip, mint leaves for garnish
Instructions:

Make the crust:
Mix graham cracker crumbs, melted butter, and sugar (if using) in a bowl. Press firmly into the bottom of a greased 9×9-inch pan. Chill in the fridge for 20–30 minutes to set.
Prepare the filling:
In a medium bowl, beat cream cheese until smooth. Add powdered sugar and mix until creamy. Fold in the Cool Whip, then gently stir in the well-drained crushed pineapple.
Assemble the dessert:
Spread the cream filling over the chilled crust. Smooth the top.
Add pineapple topping:
Scatter pineapple chunks evenly over the top. Press them slightly into the filling so they stay in place.
Chill:
Cover and refrigerate for at least 4 hours, or overnight for best results.
Garnish and serve:
Optionally, top with a little extra Cool Whip and a fresh mint sprig before slicing and serving.
Want a tropical twist? Add shredded coconut or swap out graham crackers for crushed vanilla wafers. Let me know if you want a printable version or a bigger batch version!