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.
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Every time I make this recipe, everyone loves it, even my husband who doesn't especially like...