Description
A refreshing dessert that combines a buttery graham cracker crust with a creamy pineapple filling, topped with instant vanilla pudding and garnished with whipped cream and toasted coconut. Perfect for summer gatherings or as a light treat any time of the year.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the Filling:
- 1 (8 oz) package softened cream cheese
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping
- 1 (20 oz) can crushed pineapple (drained)
For the Topping:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- Whipped cream (for topping)
- 1 cup toasted coconut flakes
- Fresh pineapple chunks (for garnish)
Instructions
- Make the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9×13 inch baking dish. Refrigerate.
- Make the Filling: Beat cream cheese and powdered sugar together until smooth. Fold in whipped topping and crushed pineapple. Spread over the crust.
- Prepare the Topping: Whisk pudding mix with cold milk until thick. Spread over the cream cheese layer.
- Finish & Garnish: Top with whipped cream, coconut flakes, and fresh pineapple chunks.
- Chill & Serve: Refrigerate for at least 2 hours before serving.
Notes
- For added flavor, consider using fresh pineapple instead of canned.
- You can toast the coconut flakes for extra crunch and flavor.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg