For the Crust:
1 1/2 cups crushed graham crackers (or vanilla wafers)
1/2 cup melted butter
1/4 cup granulated sugar
Cream Layer:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 (8 oz) tub Cool Whip (or whipped topping)
Pineapple Layer:
2 (20 oz) cans crushed pineapple, drained (reserve a little juice)
1 box (3.4 oz) instant vanilla pudding mix
1/2 cup cold milk (optional if pudding needs more liquid)
Topping:
1 cup sweetened shredded coconut
Extra Cool Whip or whipped cream (for garnish)
Instructions:
Prepare the Crust:
In a mixing bowl, combine crushed graham crackers, sugar, and melted butter until the texture is like wet sand.
Press the mixture firmly into the bottom of a 9×13-inch baking dish.
Chill in the fridge for 15–20 minutes while you prepare the next layer.
Make the Cream Cheese Layer:
In a bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla extract, beat until well combined.
Fold in the Cool Whip until light and fluffy.
Spread evenly over the chilled crust.
Make the Pineapple Layer:
In a separate bowl, mix the instant pudding with crushed pineapple (and a bit of reserved juice if needed).
Let sit for a few minutes until slightly thickened.
Spread gently over the cream layer.
Toast the Coconut:
In a dry skillet over medium-low heat, toast the shredded coconut, stirring constantly, until golden brown. Let cool.
Sprinkle toasted coconut evenly over the pineapple layer.
Chill and Serve:
Cover and refrigerate for at least 4 hours (preferably overnight) to set.
Serve cold with a dollop of whipped cream or extra Cool Whip on top!