Ingredients
Method
- In a large bowl, mix together graham cracker crumbs, butter, and sugar. Press mixture into the bottom and up the sides of a 9×13" baking pan. Place the crust in the fridge while you make the next layer.
- In another bowl, beat cream cheese, pineapple and powdered sugar together. Stir in the vanilla extract. Remove the prepared crust from the fridge and spread cream cheese mixture onto crust.
- Rinse out the bowl and then use it to mix together the milk and pudding mix. Whisk until it starts to thicken up (it will take about 2 minutes). Fold in 1 cup of the Cool Whip, then spread the pudding mixture on top of the cream cheese layer.
- Spread the remaining Cool Whip on top as the final layer.
- Sprinkle with toasted coconut and place dessert in the fridge to set up (let it stay refrigerated for at least 2-3 hours).
- If desired, top each piece with a maraschino cherry when serving.
Nutrition
Calories: 278kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 31mgSodium: 249mgPotassium: 183mgFiber: 1gSugar: 30gVitamin A: 370IUVitamin C: 4mgCalcium: 96mgIron: 1mg
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