Step 1

Preheat oven to 300 degrees F.

Step 2

Melt butter in the microwave and allow to cool.

Step 3

Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 99 square pan and bake for 8-10 minutes. Place on wire rack to cool.

Step 4

Beat the cream cheese and butter together until creamy. Turn the mixture down to low and add the powdered sugar one cup at a time until incorporated.

Step 5

Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula.

Step 6

Spread the cream cheese and pineapple mixture over the crust.

Step 7

Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture.

Step 8

Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.