Ingredients
– 1 cup graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 1 cup cream cheese, softened
– 1/2 cup granulated sugar
– 1 cup crushed pineapple, drained
– 1 tub (8 oz) whipped topping, thawed
– 1/4 cup chopped pecans (optional)
– 1/4 cup shredded coconut (optional)
Equipment Needed
– Mixing bowls
– Electric mixer
– Measuring cups and spoons
– 9-inch springform pan
– Spatula
– Refrigerator
Step-by-Step Instructions
First, let’s start with the crust. In a mixing bowl, I combined the graham cracker crumbs with the melted butter, mixing it until the crumbs were nicely coated and crumbly. Then, I pressed the mixture firmly into the bottom of my springform pan to create a solid base. Once that was done, I set it in the fridge to chill while I prepared the filling. The smell of the buttery crumbs was already making my kitchen feel inviting! (See the next page below to continue steps…)
