PHOTO CREDIT TASTE OF HOME RECIPES

Servings: 15 / TOTAL TIME: 3 hrs

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1/2 cup sweetened shredded coconut, toasted
  • Maraschino cherries, optional

Directions:

  1. Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13×9-in. baking dish.
  2. In a second bowl, beat together cream cheese, pineapple and confectioners’ sugar. Stir in vanilla extract; spread into crust. 
  3. In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. 
  4. Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

PHOTO CREDIT TASTE OF HOME RECIPES