Ingredients

The following ingredients have 4 Servings
  • 1¾ cups Graham Crackers Crushed (plus 1 Tablespoon for garnish)
  • 1 Tablespoon Granulated Sugar
  • 9 Tablespoons Butter (melted)
  • 1¾ cups Powdered sugar
  • 4 ounces Cream Cheese (softened)
  • 8 Tablespoons Butter (softened)
  • 1 teaspoon Vanilla extract (clear)
  • 8 ounces Cool Whip
  • 20 ounces Pineapple (Crushed in heavy syrup and drained)
  • 1 cup Sweetened Shredded Coconut (toasted (for topping) )

Instruction

  • Preheat the oven to 325℉.
  • Lightly spray an 8X8 inch baking dish (metal or glass is okay).
  • In a small bowl combine the 1¾ cups of crushed graham crackers, 8 Tablespoons of melted butter, and 1 Tablespoon of sugar. *see notes on how to make graham cracker crumbs and how many full sheets you'll need.
  • Transfer the graham cracker crust mixture to the baking dish. Firmly press the crackers to the bottom of the baking dish. Bake 10 minutes. Allow the crust to completely cool.
  • Using either a stand mixer or a hand held one, cream together the softened butter, cream cheese, and vanilla. Gradually add the powdered sugar ½ cup at a time. Mix until the cream cheese mixture is smooth.
  • Evenly spread the cream cheese filling over the cooled crust.
  • Using the same bowl as the one you used for the filling, gently fold the crushed pineapple into the whipped topping.
  • Dollop the topping over the cream cheese filling and gently spread the whipped topping evenly over the layer.
  • Add the remaining 1 Tablespoon crushed graham crackers over the top.
  • Sprinkle the toasted coconut over the top. **see notes on toasting coconut.
  • Place the baking dish in the refrigerator for 4 hours to insure the dessert is firm and set.
  • Keep the dessert refrigerated until time to serve.