Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9×13-inch dish. Chill in the fridge while you make the filling.
Cream layer: In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread evenly over the chilled crust.
Pineapple layer: In another bowl, whisk together pudding mix and cold milk until thickened. Stir in drained pineapple. Spread this layer over the cream layer.
Top it off: Spread remaining whipped topping over the pineapple layer, then sprinkle with toasted coconut.
Chill: Refrigerate for at least 4 hours, or overnight for best flavor.
Serve & enjoy: Slice into squares and serve cold — it’s like a tropical breeze on your plate! 🌺
🕰️ Quick Facts
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12–15
Calories: ~280 per serving
đź’ˇ Tips & Variations
Add chopped pecans or macadamia nuts for a bit of crunch.
Use coconut pudding mix for an even stronger tropical flavor.
For a lighter version, use low-fat cream cheese and sugar-free pudding.
