Ingredients
Crust Layer:
2 cups crushed graham crackers (or vanilla wafers)
½ cup melted butter
2 tbsp sugar
Cream Layer:
8 oz cream cheese, softened
1 cup powdered sugar
8 oz whipped topping (like Cool Whip)
Pineapple Layer:
1 large can (20 oz) crushed pineapple, drained
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
Topping:
1 cup toasted shredded coconut
Extra whipped topping for garnish
🥣 Instructions
- Prepare the crust:
In a bowl, combine the crushed graham crackers, melted butter, and sugar.
Press the mixture evenly into the bottom of a 9×13-inch dish.
Chill in the fridge for 15–20 minutes to firm up.
- Make the cream layer:
In another bowl, beat cream cheese and powdered sugar until smooth and creamy.
Fold in the whipped topping gently until well blended.
Spread this mixture evenly over the chilled crust.
- Prepare the pineapple layer:
In a mixing bowl, whisk together the pudding mix and cold milk until thickened.
Stir in the drained crushed pineapple.
Spread this pineapple mixture evenly over the cream cheese layer.
- Add the topping:
Sprinkle toasted coconut evenly on top.
Chill the dessert for at least 4 hours (overnight is even better) to allow layers to set.
- Serve and enjoy!
Slice into squares and garnish with a dollop of whipped cream and a bit of extra toasted coconut for a tropical finishing touch.
🍍 Tips
For a twist, add chopped macadamia nuts or maraschino cherries on top.
Keep refrigerated until serving.
Perfect for summer gatherings, picnics, or when you crave a cool, creamy treat!