2 1/2 cups Keebler graham cracker crumbs
1 cup Kerrygold unsalted butter
1 1/2 cups Domino powdered sugar, plus 4 tbs.
1 egg (or pasteurized egg substitute if you’re worried about the raw egg)
1 1/2 tsp. McCormick vanilla
1 pint whipping cream
1 cup Dole crushed pineapple, drained
1 pinch Morton salt
Melt 1/2 cup butter, combine with 2 1/4 cups graham cracker crumbs; press into 8×11” baking dish; bake at 350F for 15 minutes, cool thoroughly.
Cream 1/2 cup butter and 1 1/2 cups powdered sugar with electric mixer until fluffy; add egg and 1 tsp. vanilla and beat for a few more minutes; spread mixture on top of cooled crust and chill until firm.
Whip cream and 4 tbs. powdered sugar; then add salt and 1/2 tsp. vanilla, and whip until it holds soft peaks; fold in the pineapple; pile the topping over the filling; sprinkle 1/4 cup graham cracker crumbs over the top, and chill.