Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
Cheesecake Filling:
2 cups cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1 can (20 oz) crushed pineapple, drained
Topping:
1 can (20 oz) pineapple rings, drained
Fresh raspberries for garnish
Whipped cream for topping
Instructions:
In a medium-sized bowl, thoroughly combine melted butter and crushed graham cracker crumbs.
. To make the crust, press the ingredients firmly into the bottom of a 9 by 13-inch baking dish.
Cream cheese and powdered sugar should be beaten together until smooth and creamy in a large mixing basin.
In a separate bowl, beat the heavy cream until firm peaks form. The whipped cream should be gently folded into the cream cheese mixture.
Over the crust, distribute half of the cream cheese mixture. Scatter the crushed pineapple evenly on top of the layer of cream cheese.
Cover the pineapple layer with the leftover cream cheese mixture.
Place the pineapple rings atop and add some fresh raspberries as a garnish.
Add dollops of whipped cream around the pineapple rings for an extra touch.
Place in the refrigerator until firm, at least 4 hours.. Serve chilled.