Crush Graham Crackers by placing in a gallon sized Ziploc bag and rolling with a rolling pin.

Reserve 1/2 cup of the Graham Cracker Crumbs for decoration on the top when finished.

Mix the crushed graham crackers, sugar and melted butter inside a 9x13 baking dish. Then press the mixture down until it is coating the entire bottom of the dish.

Bake the crust for 10 minutes at 350 degrees. Let cool for a half an hour.

Drain the pineapple fully, and then fold into cool whip. If you are adding chopped pecans or maraschino cherries add them now.

Pour mixture onto cooled crust, and then refrigerate. Prior to serving decorate with whipped cream, and sprinkle with the reserved graham cracker crumbles. Refrigerate any remaining portions.