2 c. graham cracker crumbs
1 stick real butter, melted
2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 (16 oz.) cans crushed pineapple, drained
1 (12 oz.) Cool Whip

Mix graham cracker crumbs and melted butter. Press into 9x13 inch pan.

Mix cream cheese, sugar together. Mix in pineapple, then mix in Cool Whip. Pour onto graham cracker crust. Cool to set up. Best made a day ahead. Also, may substitute cream cheese with lite cream cheese.