Ingredients:
For the Crust:
For the Layers:
Directions:
Combine the cookie crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan.
Beat the cream cheese together until very creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until it is all mixed together.
Next add the can of pineapple and cool whip and stir in with a rubber spatula.
Spread the pineapple mixture over the crust.
Sprinkle the remaining cookie crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
For the Crust:
- 2 1/2 cups of crushed vanilla wafers
- 1/2 cup unsalted butter
For the Layers:
- 2 cups powdered sugar, sifted
- Two 8 ounces of cream cheese, softened
- 8 ounces of Cool Whip
- 1 (20-ounce) can crushed pineapple, drained well
Directions:
Combine the cookie crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan.
Beat the cream cheese together until very creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until it is all mixed together.
Next add the can of pineapple and cool whip and stir in with a rubber spatula.
Spread the pineapple mixture over the crust.
Sprinkle the remaining cookie crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
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