Ingredients
The Buttery Crust:
2 cups graham cracker crumbs (or crushed vanilla wafers)
½ cup unsalted butter, melted
¼ cup granulated sugar
The Creamy Layer:
1 package (8 oz) cream cheese, softened to room temperature
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 cup whipped topping (like Cool Whip), thawed
The Pineapple Layer:
1 can (20 oz) crushed pineapple, thoroughly drained (squeeze out excess juice using a mesh strainer)
1 small package (3.4 oz) instant vanilla pudding mix (optional, mixed into the pineapple for a thicker set)
The Topping:
2 cups whipped topping (Cool Whip)
½ cup sweetened shredded coconut, toasted
Additional whipped cream for serving garnish
🥣 Directions
Step 1: Bake or Set the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish. You can either bake it at 350°F (175°C) for 8 to 10 minutes and let it cool completely, or simply freeze it for 15 minutes to set without baking.
Step 2: Whip the Cream Cheese Layer
In a large mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer until completely smooth and fluffy. Gradually add the powdered sugar until fully incorporated. Gently fold in 1 cup of the thawed whipped topping until light and uniform. Spread this mixture evenly over your cooled crust.
Step 3: Layer the Pineapple
Ensure your crushed pineapple is pressed as dry as possible so the dessert doesn’t become watery. If you prefer a more stable, custard-like layer, stir the dry vanilla pudding mix directly into the drained pineapple. Spread the pineapple evenly over the cream cheese layer.