Prep Time: 20 minutes
Chill Time: 4 hours
Servings: 12

Ingredients

Crust

• 2 cups graham cracker crumbs
• ½ cup melted butter
• 2 tablespoons sugar

Filling

• 1 (8 oz) package cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8 oz) container whipped topping, thawed, divided
• 1 (20 oz) can crushed pineapple, very well drained
• ½ cup sweetened shredded coconut (optional)

Topping

• Remaining whipped topping
• Extra graham cracker crumbs
• Maraschino cherries
• Toasted coconut (optional)

Instructions

1. Mix the graham cracker crumbs, melted butter, and sugar. Press firmly into a 9×13-inch dish. Chill for 15 minutes.
2. Beat the cream cheese until smooth.
3. Add the powdered sugar and vanilla and beat until creamy.
4. Fold in half of the whipped topping.
5. Stir in the well-drained pineapple and coconut, if using.
6. Spread over the chilled crust.
7. Top with the remaining whipped topping.
8. Sprinkle with graham cracker crumbs and garnish with cherries and toasted coconut.
9. Refrigerate at least 4 hours before serving.

Tips

• Drain the pineapple extremely well to keep the filling thick and creamy.
• Chill overnight for the best texture.
• Toasted coconut adds wonderful flavor but can be left out if preferred.