Blitz the graham crackers in a food processor to grind them into crumbs.

With the machine running, pour the melted butter through the chute until the graham cracker crumbs have the consistency of wet sand.

Spoon the buttery crumb mixture into the bottom of a 13×9-in. baking dish. Use the bottom of a drinking glass to press the crumbs into an even layer on the bottom of the dish. Chill the crust in the fridge for 15 minutes.

Pour the crushed pineapple into a mesh strainer to strain off the excess juice. Put the pineapple and strawberry pie filling into a large mixing bowl and stir them together. Pour in the mini marshmallows and stir until they’re completely coated in fruit.

Spoon the thawed Cool Whip into the bowl, and use a spoon or rubber spatula to gently fold it into the fruit until everything’s combined and looks nice and pink.

Chop the partially thawed strawberries on a cutting board, then fold them into the Cool Whip-marshmallow mixture to create the second layer.

Scoop the Cool Whip-fruit mixture over the chilled graham cracker crust, and gently smooth it to evenly cover the crust. Cover the pan tightly and chill the dessert in the fridge for at least 4 hours.