Crust/Topping:
- 26 sheets graham crackers, crushed (about 4 cups)
- ¾ cup (1½ sticks / 170 g) melted butter
Filling:
- ½ cup (1 stick / 113 g) butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 cups (250 g) confectioners’ sugar
- 2 cans (20 ounces each) crushed pineapple, drained
- 16 ounces whipped topping (homemade or store-bought)
