Pineapple Coconut Cream Dessert

Ingredients

Base Layer:

• 2 cups crushed graham crackers
• 1/2 cup melted butter
• 1/4 cup granulated sugar

Cream Layer:

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped cream (or whipped topping)

Pineapple Layer:

• 1 can (20 oz) crushed pineapple, drained
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk

Topping:

• 1 cup sweetened shredded coconut, toasted
• Additional whipped cream for serving

Instructions

1. Prepare the Base:
   • In a mixing bowl, combine crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of a 9×13-inch dish. Refrigerate for 15 minutes to set.
2. Make the Cream Layer:
   • In a medium bowl, beat cream cheese and powdered sugar until smooth and creamy.
   • Fold in 1 cup of whipped cream. Spread this mixture over the graham cracker crust.
3. Pineapple Layer:
   • In another bowl, mix the vanilla pudding mix with cold milk until thickened.
   • Fold in the drained crushed pineapple and spread this layer over the cream layer.
4. Top with Coconut:
   • Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently.
   • Sprinkle the toasted coconut evenly over the pineapple layer.
5. Chill and Serve:
   • Cover the dish and refrigerate for at least 4 hours or overnight for the layers to set.
   • Cut into squares and serve with a dollop of whipped cream on top.

Tips:

• For extra flavor, add a splash of coconut extract to the cream layer.
• Garnish with maraschino cherries or fresh pineapple slices for a decorative touch.

Enjoy this tropical delight!