- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottom of an 8×8-inch or 9×9-inch dish.
- Refrigerate for 15 minutes while preparing the filling.
Step 2: Prepare the Pineapple Cream Filling
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Stir in vanilla extract and mix well.
- Gently fold in the whipped topping and drained crushed pineapple until fully combined.
Step 3: Assemble & Chill
- Spread the pineapple cream mixture evenly over the crust.
- Sprinkle shredded coconut and chopped nuts on top (if using).
- Refrigerate for at least 4 hours (or overnight for best results).
Step 4: Serve & Enjoy
- Garnish with pineapple slices, maraschino cherries, or extra coconut before serving.
- Slice into squares and serve chilled!
Serving & Storage Tips
✔ Keep refrigerated until ready to serve.
✔ Store leftovers in an airtight container in the fridge for up to 4 days.
✔ Freeze for a firmer texture – allow to thaw for 10-15 minutes before serving.
Variants & Substitutions
- Lemon-Pineapple Version: Add lemon zest for a citrusy twist.
- Chocolate Pineapple: Drizzle melted white or dark chocolate on top.
- Healthier Option: Use Greek yogurt instead of cream cheese for a lighter texture.
FAQ
1. Can I make this dessert ahead of time?
Yes! It actually tastes better the next day as the flavors blend together.
2. Can I use fresh pineapple instead of canned?
Absolutely! Just finely chop and drain it well to avoid excess moisture.
3. What can I use instead of graham crackers?
You can use crushed vanilla wafers, digestive biscuits, or even a layer of ladyfingers.
4. Can I make this dessert dairy-free?
Yes! Use dairy-free cream cheese and coconut whipped cream.
continued on next page
