- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup powdered sugar. Press mixture into the bottom of a 9×13-inch baking dish.
- In another bowl, beat cream cheese and remaining 3/4 cup powdered sugar until smooth and creamy.
- Fold in crushed pineapple and half of the whipped topping until well combined.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- In a separate bowl, whisk together vanilla pudding mix and cold milk until thickened.
- Pour pudding mixture over the cream cheese layer, spreading evenly.
- Top with remaining whipped topping, spreading to cover completely.
- Refrigerate for at least 4 hours, or until set.
- Before serving, garnish with maraschino cherries if desired.
- Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
- Kcal: 280 kcal | Servings: 12 servings
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