Prepare the crust: Mix graham cracker crumbs with melted butter until combined. Press into the bottom of a square or rectangular pan. Chill for 15 minutes.
Make the pudding layer: In a bowl, whisk together pudding mix and cold milk until thickened. Spread over the chilled crust.
Cream layer: Beat cream cheese and condensed milk until smooth. Fold in whipped topping and crushed pineapple. Spread evenly over the pudding layer.
Top it off: Arrange fresh pineapple slices on top and pipe whipped cream rosettes for decoration.
Chill: Refrigerate for at least 4 hours (or overnight) to set.
Serve: Slice, serve chilled, and enjoy this tropical, creamy delight!
