I remember the first time I had this dessert. I LOVED it then & I LOVE it even more today.  Its cool, refreshing and not overly sweet. Just perfect for a hot summer’s day. It’s even better the next day;  if by chance there are any leftovers. Truly a family favorite here in the Porter House.

Ingredients

2 cups of grahams crackers, crushed

6 tablespoons of sugar

6 tablespoons of butter, melted

1 – 8 oz of cream cheese, soften

1 – 14 oz can of sweetened condensed milk

1  – 20 oz can of crushed pineapple, drained

1 – 8 oz container of cool whip

Instructions

Preheat oven to 325 degrees.

Mix crumbs, sugar and melted butter. Press mixture onto bottom of 13 x 9 baking pan. Bake for 10 min.

In a large bowl, beat soften cream cheese and sweetened condense milk until smooth. Next mix in the drained crushed pineapple. Now fold in the cool whip. Spoon pineapple mixture over graham cracker crust once it has completely cooled. Garnish mixture with a few graham cracker crumbs sprinkled on top. Refrigerate overnight. Serve the next day and enjoy!