This dessert is topped with shredded coconuts and then refrigerated. Cream cheese and butter in the crust make this dessert super creamy. When it’s done, what you have is a creamy, cool, delicious recipe. I now understand why this was one of my grandma’s favorite recipes, and typically, it has become a favorite of mine, my kids and my husband too!
For the filling:
8 ounces softened cream cheese
1 cup powdered sugar
1 cup crushed pineapple
8 ounces whipping topping
For the crust:
½ cup granulated sugar
½ cup melted butter
20 graham crackers, crushed
For the topping:
¼ cup shredded coconut
¼ cup diced pineapples, drained
How To Make it:
Preparing the filling:
Step 1: Place the cream cheese in a medium sized bowl, and mix with an electric mixer till it becomes fluffy. Add in the powdered sugar gradually and continue mixing till it’s well combines.
Step 2: Add the whipping topping to the cream cheese mix and beat until it’s fluffy. Fold the crushed pineapples into the mix and then set aside.
Preparing the crust:
Step 3: Add the crushed graham crackers, granulated sugar and melted butter in small bowl, and mix together till they combine well.
Step 4: Pat the crust mix into a 9×9 baking dish, then spoon the filling mix over it and smoothen with a spatula until it distributes evenly.
Step 5: Top with shredded coconut and diced pineapples and refrigerate for 2 hours till its firm. Cut into serving pieces and enjoy.
Make sure to use butter and not margarine. Salted or unsalted butter is fine.
Rather than Cool Whip, you could use homemade whipped cream. It won’t hold up like Cool Whip does though.