Creamy Pineapple Coconut Dessert

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Creamy Pineapple Coconut Dessert

🧾 Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ½ cup melted butter

Cream Layer

  • 2 (8 oz) blocks cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1½ cups Cool Whip (or whipped cream)

Pineapple Layer

  • 2 cans (20 oz each) crushed pineapple, VERY well drained

Topping

  • 1½ cups sweetened shredded coconut
  • Extra Cool Whip for serving

👩‍🍳 Instructions

1. Crust

  1. Mix graham crumbs and melted butter.
  2. Press firmly into a 9×13 pan.
  3. Chill 15 minutes (or bake 10 min at 350°F if you want a firmer crust).

2. Cream layer

  1. Beat cream cheese, powdered sugar, and vanilla until smooth.
  2. Fold in Cool Whip.
  3. Spread evenly over crust.

3. Pineapple layer

  • Sprinkle drained pineapple evenly over the cream layer.

4. Coconut topping

  1. Toast coconut in a dry skillet over medium heat until golden.
  2. Sprinkle over pineapple.

5. Chill

  • Refrigerate 4 hours or overnight until set.

🍽️ Serve

  • Slice into squares
  • Add a dollop of whipped cream on top (just like the photo!)

✨ Tips & Variations

  • Add ½ cup chopped pecans for crunch
  • Swap crust for vanilla wafers
  • Make it no-crust for a fluff-style dessert
  • Add a thin layer of pineapple pudding for extra creaminess

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