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Instructions :
Preheat the oven to 350. Lightly spray a 13 X 9 baking pan with cooking spray. Set aside.
In a medium bowl, mix graham cracker crumbs and butter until well blended and crumbly. Press into prepared pan.
Bake for 10 minutes, then cool completely on a wire rack.
In another bowl, mix butter, powdered sugar, eggs, and vanilla with an electric mixer until smooth.
Spoon spoonfuls onto the crust (once it has completely cooled) and smooth gently to form an even layer.
Bake for 10 to 12 minutes, then remove and cool completely on a wire rack.
In a medium bowl, beat whipping cream, powdered sugar, and vanilla until thick and firm.
Drain the juice from the crushed canned pineapple.
Mix the whipping cream and pineapple and spread evenly over the cooled butter topping.
If you want to make it a little more refined, garnish the dessert with some graham cracker crumbs.
Cover and refrigerate until ready to serve, at least 2 hours.
