Instructions:
Preheat oven to high (350 degrees). Lightly coat a 13×9-inch pan with cooking spray. Remove from heat.
Mix butter and graham cracker crumbs in a medium bowl until crumbled. Gently press into prepared pan.
After 10 minutes in the oven, transfer to a wire rack to cool completely.
Use an electric mixer to thoroughly combine butter, powdered sugar, eggs, and vanilla in a separate dish.
Once crust is completely cooled, pour filling over crust and spread carefully to form an even layer.
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Remove from oven and cool completely on a wire rack after 10 to 12 minutes.
Mix heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl until stiff and thick.
Strain any excess liquid from crushed pineapple in a can.
Once buttercream filling is cool, mix whipped cream with pineapple and spread evenly.
A dusting of graham cracker crumbs is the perfect finishing touch for an elegant dessert.
Chill, covered, for at least 2 hours before serving.
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