Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Filling
- 8 oz softened cream cheese
- 3/4 cup confectioner’s sugar
- 8 oz tub whipped topping
- 14-16 oz large can crushed pineapple, drained
Topping
- 1/2 cup pineapple chunks
- 1/2 cup shredded coconut
Instructions
- Prepare crust: Mix the graham cracker crumbs and sugar in a bowl. Add the melted butter and stir thoroughly to combine. Press this mixture firmly into the bottom of an 8 x 8- or 9 x 9-inch pan to form an even crust layer.
- Make filling base: In a large mixing bowl, beat the softened cream cheese and confectioner’s sugar together until the mixture is very smooth and creamy, ensuring there are no lumps.
- Add whipped topping and pineapple: Beat in the tub of whipped topping until fully incorporated, then gently fold in the drained crushed pineapple, being careful to keep the texture light and airy.
- Assemble dessert: Spread the pineapple cream filling evenly on top of the prepared graham cracker crust. Arrange the pineapple chunks on top, then sprinkle with shredded coconut to finish.
- Chill: Refrigerate the dessert for at least 4 hours to let it set properly, though chilling overnight is preferable for best texture and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Drain the crushed pineapple well to avoid a soggy crust or filling.
- You can substitute fresh pineapple chunks for canned for a fresher taste.
- For a lighter version, use reduced-fat cream cheese and whipped topping.
- Keep the dessert refrigerated until serving to maintain its texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
