For the dough:
113 grams 1/2 cup butter
357 grams 2 1/2 cups graham cracker crumbs
For the filling:
113 grams 1/2 block cream cheese, softened to room temperature
113 grams 1/2 cup butter, room temperature
226 grams 2 cups powdered sugar
1 container (227 grams) frozen whipped topping (COOL WHIP), thawed
567 grams 20 oz. can crushed pineapple, well drained
Preheat the oven to 150°C (300°F).
For the crust: Crush the graham crackers and drain the crushed pineapple.
Melt the butter in a medium microwave-safe bowl.
Add graham cracker crumbs to melted butter and stir until combined.
Measure 2 cups of the crumb mixture and press it firmly into the bottom of an 8×8-inch or 9×9-inch square baking dish.
Bake the crust for 8-10 minutes, then let it cool completely.