Delicious for summer.
Recipe by Amanda's Cookin'.
Preheat the oven to 300 F. Melt 1/2 cup of unsalted butter in the microwave and let it cool. Combine the crumbs with the melted butter, then press 2 cups of the crumb mixture firmly into a 9x9 square pan and bake for 8-10 minutes. Place on a wire rack to cool.
Beat the cream cheese and the 1/2 cup of softened butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained crushed pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
I use a Kitchen Aid mixer and a 9x9 dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 290 | ||
Calories from Fat: 184 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 51.1mg | 16 % | |
Sodium 138.8mg | 5 % | |
Potassium 99.9mg | 3 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 25.1g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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