A rich and tropical dessert with a buttery graham crust, creamy cheesecake-like filling, and sweet pineapple coconut topping. Perfect for summer or special occasions.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter (melted)
- 2 cups cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple (drained)
- 1 cup whipped topping (or whipped cream)
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts or toasted coconut (optional, for topping)
Instructions
Preheat oven to 350°F (175°C).
Mix crushed graham crackers with melted butter, then press firmly into the bottom of a baking dish to form the crust.
Bake the crust for 8–10 minutes, then let it cool completely.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Fold in whipped topping, then spread the mixture evenly over the cooled crust.
Top with drained crushed pineapple and sprinkle with shredded coconut.
Refrigerate for at least 3–4 hours (or overnight) until set.
Garnish with nuts or toasted coconut before serving. Enjoy your creamy tropical dessert!
