Every time I make this recipe, everyone loves it, even my husband who doesn't especially like pineapple dishes. I have kept this recipe for years from Gina's submission to Taste of Home magazine, and have made all the changes she has, as well as a couple others. After tweaking, I found the best crust is made with: 2 cups graham cracker crumbs, 5 1/3 T. butter or margarine, melted, and 2 T. + 2 t. sugar. Where it says, "chill until syrupy," I chill for 1 hour. Also, I only put the walnuts on the top, using just 1/4 cup. This gives a melt-in-your-mouth more pineapple/cream cheese flavor in the center. Try these changes and I think you will like them.

Everyone in our house loved this dessert! I literally could not stop eating it! It's so light and airy.

I made this for company last weekend and it was a big hit! I followed the directions exactly, and I was a little worried about it "setting up" right because it looked really liquidy, but it set up perfectly. I think it would be even better with some crushed nuts in the crust. Thanks for the great recipe!