Pineapple Squares

Pineapple Squares For the graham crumb crust 1 2/3 cups graham crumbs 1/3 cup melted butter 3 Tbsp sugar For the pineapple frosting 1/2 cup cream cheese 1/2 cup butter 5 to 6 cups icing sugar 1 tsp vanilla extract 3/4 cup finely diced fresh golden pineapple well draine Vanilla Whipped Cream for the top 1 cup whipping cream 1 tsp vanilla extract 3 tbsp icing sugar To prepare the graham crumb base Measure the graham crumbs into a small bowl and make a small well in the centre. Pour the sugar into the well, then pour the melted butter onto the sugar. 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. 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.) To prepare the pineapple frosting centre Cream together the butter and cream cheese until smooth. Beat in the vanilla extract. Slowly start adding the icing sugar a little at a time. 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. 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. Spread evenly over the prepared base and chill for several hours or overnight. To prepare the Vanilla Whipped Cream Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer. Store in the fridge until ready to cut and serve.