Preheat oven 300°F (148°C).
Melt the butter and let cool. Combine graham cracker crumbs and butter. Mix till nicely incorporated.
Press two cups of this combination into the backside of a 9×9 rectangular baking dish.
Cook for eight to 10 minutes.
With your mixer, beat the cream cheese and butter collectively till creamy.
Then, add the powdered sugar on low pace (1 cup at a time), mixing till properly blended.
Mix properly with your mixer on excessive velocity for 1 minute.
Add a tablespoon of pineapple to the combination and spread over the crust, leveling with a spatula.
Pour the final pineapple into the whipped cream and unfold over the cream cheese mixture.
Sprinkle closing graham crust over top.
Refrigerate for at least four hours or even higher overnight.
Enjoy !
