Cool And Creamy Pineapple Paradise Dessert - cooking recipe

Ingredients

12 whole low-fat graham crackers (it works out to about half a box)
2 tablespoons sugar
1/2 cup unsalted butter, melted
32 ounces plain nonfat yogurt
1 (1 1/2 ounce) box instant vanilla pudding (unprepared)
2 (20 ounce) cans pineapple chunks in juice, drained
1 (12 ounce) container light whipped topping, thawed (Cool Whip makes Lite)

Preparation

Preheat oven to 375.
Put the graham crackers into a food processor and pulse until they are reduced to fine crumbs (or use 2 1/2 c premade graham cracker crumbs but I couldn't find a low-fat variety).
Add the sugar and melted butter to the crumbs. Pulse until everything is combined, taking care to scrape the sides often so it all gets mixed together.
Press the mixture into the bottom of a 9x13\" glass baking dish.
Bake for 10 minutes.
Remove from oven and allow to cool on a rack until you are able to touch the dish (about 10-15 minutes). You can also shut the oven off now.
In a large bowl, mix the yogurt and pudding. You can use a hand mixer if necessary.
Pour the pudding mix into the graham cracker crust and spread evenly.
Top the pudding with the pineapple chunks.
Top the pineapple chunks with the thawed Cool Whip topping.
Cover and allow to chill in refrigerator until serving, at least 1 hour.