1/2 c. graham cracker crumbs
2 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sifted confectioners' sugar
1 (1 lb. 4 1/2 oz) can crushed pineapple, well drained
1 (2 oz.) dessert topping mix or 2 c. Cool Whip

Mix crumbs, butter (reserve some for topping), press rest into bottom of cake pan. Chill.

Whip cream cheese and confectioners' sugar until fluffy. Stir in well drained pineapple. Add prepared topping mix or Cool Whip, fold into pineapple mixture. Spread reserved crumbs on top (best made day ahead). Chill ahead. Serves 6 to 8.