Pineapple Coconut Cream Delight (Print Version)
# Ingredients:
→ Base Layer
01 -
2 cups crushed graham crackers
02 -
1/2 cup melted butter
03 -
1/4 cup granulated sugar
→ Cream Layer
04 -
8 oz cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 cup whipped cream or whipped topping
→ Pineapple Coconut Layer
07 -
20 oz can crushed pineapple, drained
08 -
1 cup shredded coconut (toasted or untoasted)
09 -
1/4 cup granulated sugar
→ Topping
10 -
1 cup whipped cream or whipped topping
11 -
1/4 cup toasted coconut for garnish
12 -
Fresh pineapple slices (optional)
# Instructions:
01 -
Crush the graham crackers into fine crumbs using a rolling pin or food processor. In a mixing bowl, combine the crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch dish, smoothing with a spoon or the bottom of a glass. Refrigerate for at least 20 minutes to set.
02 -
In a large bowl, beat the softened cream cheese until smooth. Gradually incorporate the powdered sugar, mixing until fully combined. Gently fold in the whipped cream or topping to create a light, fluffy mixture. Spread evenly over the chilled graham cracker base, smoothing the surface with a spatula.
03 -
Drain the crushed pineapple thoroughly, pressing with a paper towel if needed to remove excess moisture. In a medium bowl, combine the pineapple, shredded coconut, and granulated sugar. Spread this mixture evenly over the cream cheese layer.
04 -
Spread a layer of whipped cream or topping over the pineapple-coconut mixture, creating swirls with a spatula for decoration. Garnish with toasted coconut and, if desired, fresh pineapple slices or a drizzle of caramel sauce.