Ingredients

For the crust:
• 2 1/2 cups graham cracker crumbs
• 1 cup crushed frosted flakes or regular corn flakes
• 1/2 cup butter
For the filling:
• 8 oz full fat cream cheese, softened
• 1/2 cup butter (1 stick), room temperature
• 2 cups powdered sugar
• 1 (8 oz) container of cool whip, thawed
• 1 (24 oz) can crushed pineapple, drained

Instructions

For the crust:
1. Crush graham crackers and half cup of frosted corn flakes
2. drain crushed pineapple.
3. Melt 1 stick of butter in the microwave inside a microwave-safe bowl.
4. Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined, then add in the other half of the frosted cornflakes and mix again.
5. Take about 2 cups of the cracker/flakes mixture and press it firmly into the bottom of an 8 x 8 square baking pan and put in the fridge for an hour.
6. You will have leftover cracker/flakes mixture , just set it aside to top the dessert with.
For the filling:
7. Use an electric mixer and beat the cream cheese and butter together until nice and creamy.
8. Add two tablespoons of drained pineapple and stir
9. Spread the cream cheese mixture over the crust
10. In a separate big bowl, combine the whipped topping with the remaining drained crushed pineapple. Stir.
11. Spread whipped topping mixture over the cream cheese layer
12. Sprinkle the crumb mixture on top of the dessert
13. Cover with plastic wrap and refrigerate for 6 hours at least before serving
14. ENJOY!