Ingredients
Main Ingredients
- 1 8-oz package cream cheese, softened
- 1 cup powdered sugar
- 1 cup crushed pineapple, drained
- 1 8-oz tub whipped topping (such as Cool Whip)
- ½ cup granulated sugar
- ½ cup melted butter
- 20 graham crackers, crushed
- ¼ cup shredded coconut
- ¼ cup diced pineapple, drained
Instructions
- Prepare the Crust: In a small mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter until the mixture is well blended and evenly moistened.
- Form the Crust: Press the graham cracker mixture firmly into the bottom of a 9x9 baking dish to create an even crust layer. Place the crust in the refrigerator to chill and set.
- Make the Filling: In a large bowl, beat the softened cream cheese together with the powdered sugar until the mixture is smooth and creamy without lumps.
- Incorporate Whipped Topping: Gently fold the whipped topping into the cream cheese mixture to maintain a light and airy texture.
- Add Pineapple: Carefully fold in the drained crushed pineapple, mixing just until evenly combined to keep the filling fluffy.
- Assemble Dessert: Spread the pineapple cream cheese filling evenly over the chilled graham cracker crust using a spatula for a smooth surface.
- Add Toppings and Chill: Sprinkle the shredded coconut and diced pineapple evenly over the filling. Refrigerate the dessert for at least 30 minutes or until the filling is firm to the touch.
Notes
- For the best texture and flavor, chill the dessert overnight before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individual portions tightly wrapped; thaw in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
