Ingredients

• 1-1/2 cups unsalted butter
• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 2 cups powdered sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1/2 cup half & half creamer
• 20 ounces canned juice packed, crushed pineapple
• 2 cups fresh strawberries
• 8 ounces whipped topping

Preparation

1. Preheat oven to 350° F.
2. Melt 1/2 cup butter; combine with graham cracker crumbs and granulated sugar. Reserve 1/4 cup crust mixture for later use.
3. Press remaining mixture into an ungreased 9” x 13” pan.
4. Bake for 15 minutes; place pan in refrigerator to chill.
5. Whip together remaining 1 cup softened butter, powdered sugar, salt, vanilla and creamer until fluffy.
6. Spread filling mixture over chilled crust. Chill about 15 minutes.
7. Drain pineapple; slice strawberries. Spread pineapple and strawberries over filling. Chill for 30 minutes.
8. Before serving spread whipped topping over fruit. Sprinkle with reserved 1/4-cup graham cracker crust mixture.

Helpful hints

• One stick of butter equals 1/2 cup.
• One pint basket fresh strawberries yields 2 cups of sliced berries.