CRUST:

1 3⁄4 cups vanilla wafers crumbs

5 Tbsp salted butter, melted

FILLING:

½ cup salted butter, softened

1 cup powdered sugar, sifted to remove any clumps

4 oz cream cheese, softened

½ tsp vanilla extract

¼ cup plain Greek yogurt

TOPPING:

8 oz container whipped topping

20 oz can crushed pineapple, drained well

¼ cup vanilla wafers crumbs

In a medium bowl, combine 1 3⁄4 cups of divided vanilla wafers crumbs and the melted butter. Mix until combined thoroughly. Press the mixture into the bottom of an 8×8-inch baking pan firmly using the bottom of a measuring cup or similar cooking utensil. Set the pan with the vanilla wafers crust in the refrigerator and chill for at least 15 minutes.

While the crust is chilling, use a mixer to beat together the salted butter and powdered sugar until creamy, about one to three minutes. Beat in the cream cheese and vanilla extract until completely combined, for another one to three minutes. Fold in the plain Greek yogurt. Pour this filling into the pan that has the chilled crumb mixture. Use a spatula to spread the filling evenly.

In a separate bowl, combine the whipped topping and the crushed pineapple. Stir until evenly mixed and then spread on top of the filling.

Sprinkle the remaining 1⁄4 cup of vanilla wafers crumbs on top of the pineapple layer and then refrigerate for two to three hours or until the dessert has set. Making this dessert one day prior to serving makes it easier to cut into slices.

Recipe courtesy of Alicia Unger, North Manchester, Indiana