Melt the ½ c. butter in the microwave and let it cool.
Combine the crumbs and butter, then press 2 cups of the crumb mixture firmly into a 9 x 0 square pan and bake another 8-10 minutes. Place on a wire rack and cool.
Beat the cream cheese and ½ c. softened butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained crushed pineapple and in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb on top. Refrigerate for at least 4 hours, preferably overnight.
Recipe by The Gingham Apron at https://www.theginghamapron.com/pineapple-dream/