• There are 4 layers to this dessert. Here I will lay out each layer, make in this order.

Graham Crust (and topping)

• NOTE: This makes both the crust AND topping. Once mixed, make sure to separate it into two portions: 2 cups for the crust and 1/2 cup for the topping.
• Preheat your oven to 350 degrees F.
• Use a food processor to make the graham cracker crumbs. You will need about 40 graham crackers to get about 2 1/2 cups of crumbs. Transfer the graham cracker crumbs to a bowl.

  2 1/2 cups graham cracker crumbs
• Add the melted butter to the graham cracker crumbs along with the brown sugar. Mix well.

  1/2 cup butter, melted, 2 tbsp brown sugar
• Measure out 2 cups for the crust (set 1/2 cup aside for the topping). Press 2 cups of the graham cracker mixture into a 9x9 baking dish, in an even layer.
• Bake for 5 minutes, remove from the oven and let cool completely before adding the fillings. Tip: Once the dish is not too hot I actually like to put it in the freezer while I make the fillings.

Pineapple Fluff Filling:

• Using a stand electric mixer with the whisk attachment whip the cream cheese and butter together until fluffy, about 5 minutes.

  8 oz cream cheese (1 block), 1/2 cup butter
• Slowly add the powdered sugar (if you add it too fast sugar will fly everywhere). Mix until smooth and creamy.

  1 cup powdered sugar
• Drain the can of crushed pineapple. It should NOT be wet when added to the cream cheese mixture.

  20 oz can crushed pineapple, drained
• Fold the drained crushed pineapple into the cream cheese fluff mixture. Mix well.
• Spread this pineapple fluff mixture over the cooled graham cracker crust.

Whipped Cream Filling:

• Using a stand mixer, whip together the heavy cream, vanilla and powdered sugar until stiff peaks form.

  500 mL heavy cream (whipping cream), 1/2 tsp vanilla, 1 tbsp powdered sugar
• Spread this whipped cream mixture over the pineapple fluff cream cheese layer.

Graham Topping:

• Now sprinkle the 1/2 cup graham cracker crust topping mixture that you had set aside, over the top of the whipped cream layer.
• Cover and let chill for at least 2 hours. More is better.
• Serve chilled.