Pineapple Dream Dessert

This pineapple daydream course is one of my family's favorites. You bonk those desserts that seem to be at all the ancestry gatherings? Those recipes that your grannie has been making for period? Suchlike Herb Side Downfield Cover or Delicacy and Outrage Salad. This is one of those desserts.
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TO Modify Herb Imagery Sweet YOU Leave Requirement:

• 2 1/2 cups gospeller crumbs (2 sleeves)
• 1/2 cup unsalted butter (for layer)
• 2 cups of pulverized dulcify, sifted
• 1/2 cup tasteless butter, softened (for fill)
• 4 oz remove mallow, soft
• 8 oz container Unfriendly Whip
• 20 oz can humble pineapple, tired excavation

INGREDIENTS

CRUST:

• 2 1/2 cups graham crumbs 2 sleeves
• 1/2 cup unsalted butter
• LAYERS:
• 2 cups powdered sugar sifted
• 1/2 cup unsalted butter softened
• 4 oz cream cheese softened
• 8 oz Cool Whip fat-free

INSTRUCTIONS

1. Preheat oven to 300 F.
2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
3. Beat the cream cheese and 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 pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
4. 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.