Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
For the Filling:
8 oz cream cheese, softened
3/4 cup confectioner’s sugar
8 oz tub whipped topping
14-16 oz large can crushed pineapple, drained
1/2 cup pineapple chunks
1/2 cup shredded coconut for topping
Equipment:
8 x 8-inch or 9 x 9-inch pan
Mixing bowl
Electric mixer or whisk
Step-by-Step Instructions
Prepare the Crust:
Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture is well combined.
Form the Crust: Press the mixture firmly into the bottom of your chosen pan, creating a smooth, even layer. Set aside as you prepare the filling.
Create the Filling:
Mix Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the softened cream cheese with the confectioner’s sugar until the mixture is smooth and creamy.
Add Whipped Topping: Gradually blend in the whipped topping until the mixture is thoroughly combined and smooth.
Fold in Pineapple: Gently fold in the drained crushed pineapple, being careful not to deflate the mixture.
Assemble: Spread the creamy filling evenly over your prepared crust. Sprinkle the pineapple chunks evenly across the top, then garnish with the shredded coconut.
Chill: Refrigerate the dessert for at least 4 hours, though overnight is preferable to ensure everything sets perfectly.
