In a medium bowl, combine 1.75 cups of vanilla wafer crumbs and the melted butter. Mix until completely combined.

Press the mixture into the bottom of an 8x8 inch baking pan. Press as firmly as possible using the bottom of a measuring cup or similar tool.

Set the pan with the vanilla wafer crust in the refrigerator to chill for at least 15 minutes.

While the crust is chilling, use a mixer to beat together the salted butter and powdered sugar until very creamy, about 1-3 minutes.

Beat in the cream cheese and vanilla extract until completely combined, about 1-3 more minutes.

Fold in the plain Greek yogurt.

Pour the filling mixture into the baking pan over the crust. Use a spatula to spread the filling and make an even layer.

In a separate mixing bowl, combine the whipped topping and crushed pineapple. Stir until evenly mixed and then spread on top of the filling.

Sprinkle the ¼ cup of vanilla wafer crumbs on top of the pineapple layer and then refrigerate for 2-3 hours or until the dessert has set. Enjoy!