Description
A tropical, no-bake dessert layered with creamy pineapple, coconut, and whipped topping flavors, perfect for summer gatherings.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 8 oz crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 8 oz whipped topping (like Cool Whip), thawed
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 teaspoon coconut extract (optional)
- Maraschino cherries and toasted coconut for garnish (optional)
Instructions
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9×13 inch baking dish to form a crust.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in drained crushed pineapple and shredded coconut.
- Spread the cream cheese mixture over the crust.
- In another bowl, whisk together pudding mix, cold milk, and coconut extract (if using) until thickened. Spread over the cream cheese layer.
- Top with whipped topping and smooth evenly.
- Refrigerate for at least 4 hours or overnight until set.
- Garnish with maraschino cherries and toasted coconut before serving, if desired.
Notes
- Make sure the pineapple is well drained to avoid a watery dessert.
- Use toasted coconut on top for extra texture and flavor.
- Can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg