2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup butter, softened
1 and 1/2 cups icing sugar
2 Tablespoons heavy cream
1 tsp. vanilla
Pineapple Whipped Cream Topping Ingredients:
1 cup Borden heavy cream
1 Tablespoon icing sugar
1/2 teaspoon McCormick vanilla extract
1 14oz. can Dole crushed pineapple
Preheat the oven to 325 degrees F and place rack in the centre of the oven.
In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter. Press the mixture into an 8×8″ or 9×9″ baking pan.
Bake for 10 minutes, then cool completely on a wire rack.
In a separate bowl, mix together the 1/2 cup softened butter, icing sugar, whipping cream, and vanilla with an electric mixer until smooth.
Taste and adjust the sweetness to your preference, adding additional icing sugar if needed.
Spread this mixture over the completely cooled crust.
Cover and refrigerate while you prepare the topping.
Prepare your whipped cream by beating together the heavy cream, white sugar, and vanilla extract in a medium mixing bowl with an electric beater, until it is thick and stiff.
Drain the juice from the canned crushed pineapple.
Gently fold the crushed pineapple into the whipped cream, then spread evenly over top of the chilled filling.
Garnish the dessert with a sprinkle of graham cracker crumbs.
Keep chilled and serve cold.