Step 1

Measure the graham crumbs into a small bowl and make a small well in the centre.

Step 2

Pour the sugar into the well, then pour the melted butter onto the sugar.

Step 3

Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.

Step 4

Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the centre you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.)

Step 5

Cream together the butter and cream cheese until smooth.

Step 6

Beat in the vanilla extract.

Step 7

Slowly start adding the icing sugar a little at a time.

Step 8

Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage.

Step 9

Fold in the finely diced pineapple. The pineapple should be drained of all juice. I actually let mine sit in a colander lined with paper towels.

Step 10

Spread evenly over the prepared base and chill for several hours or overnight.

Step 11

Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer.

Step 12

Store in the fridge until ready to cut and serve.