1/2 cup biscuit crumbs.
2 tablespoons melted butter.
1 package (8 ounces) cream cheese, softened.
1/2 cup sifted confectioners’ sugar.
1 can (20 ounces) crushed pineapple, well drained.
16 ounces whipped topping.
Mix biscuit crumbs with melted butter, reserving 2 tablespoons; press into the bottom of an 8 to 9-inch springform pan; chill.
Whip cream cheese with confectioners’ sugar until fluffy then stir in pineapple.
Fold whipped topping into the pineapple mixture then spread over crust.
Sprinkle with reserved crumbs and chill thoroughly.