Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1 cup powdered sugar
8 oz cream cheese, softened
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 can (20 oz) crushed pineapple, drained
1 container (8 oz) whipped topping
1 cup pineapple chunks
1/2 cup toasted coconut flakes
Directions:
In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9×13 inch pan to form the crust.
In a large bowl, beat cream cheese and powdered sugar until smooth. Spread evenly over the crust.
In another bowl, whisk together the pudding mix and cold milk until thickened. Gently fold in the crushed pineapple.
Spread the pudding mixture over the cream cheese layer.
Spread the whipped topping evenly over the pudding layer.
Top with pineapple chunks and sprinkle with toasted coconut flakes.
Refrigerate for at least 4 hours or until set before serving.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes
Kcal: 350 kcal | Servings: 12 servings
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