Graham crackers, canned pineapple, and cream cheese combine for a classic dessert that is both tasty and familiar. Everyone will enjoy this sweet treat during the summer.
Shredded coconuts are used as a garnish for this dish before it is placed in the fridge. The crust is ultra-creamy thanks to the cream cheese and butter. After finishing, you’ll have a recipe that’s smooth, refreshing, and tasty. I can see why this was a family favorite of my grandma’s, and it quickly became one of my family’s go-to meals.
This is the kind of dish that ought to be a crowd pleaser. In the hot summer months, I can’t imagine much better than sitting down with a cup of this in my hands. There is never a bad time for this, even if it isn’t summer.
Assembling the ingredients takes 2 hours and 10 minutes (includes making the dessert and refrigerating before consuming)
Ingredients :
The following ingredients should be used for the filling:
Eight ounces of cream cheese, softened
Sugar, powdered, one cup’s worth
Crushed pineapple to the tune of 1 cup
Add 8 ounces of whipped topping.
This is the crust.
1/2 cup of sugar, granulated
Half a cup of melted butter
Twenty graham crackers, broken in half
One-fourth cup of coconut flakes, for the topping.
14 cup of pineapple chunks, drained
Instructions:
Filling prepping:
First, in a medium bowl, whip the cream cheese with an electric mixer until it’s light and fluffy. Slowly pour in the powdered sugar and stir constantly until combined.
The second step is to incorporate the whipped topping into the cream cheese mixture and whip it until it is light and airy. Crush the pineapples and add them to the mix before setting it aside.
Make the crust:
Third, in a separate bowl, mix the broken graham crackers, granulated sugar, and melted butter until well combined.
Fourth, press the crust mixture into a 9 by 9 inch baking dish, then evenly distribute the filling mixture over the crust using a spoon and a spatula.
Fifth, after chilling in the fridge for 2 hours, top with shredded coconut and chopped pineapples. To serve, slice into bite-sized pieces.
Tips
Butter, not margarine, is what you want to use. Either salted or unsalted butter works just fine.
Using whipped cream produced from scratch is a much better option than using Cool Whip. But unlike Cool Whip, this won’t melt.