ingredients
+Crust:
°2 cups of graham crackers
°2 tablespoons of sugar
°salt 1/2 tsp
°1/3 cup melted unsalted butter
+filling:
°1 (3.4 ounce) package Instant Cream of Coconut Pudding
°1 3/4 cup cold full fat milk
°1 1/2 (8 ounce) package cream cheese, at room temperature
°3/4 cup grated coconut
°1/4 cup of sugar
°2 tablespoons of pineapple juice
°2 tablespoons of heavy cream
°1 (20-ounce) can pineapple rings, 12 rings each, pat dry with paper towels
°1 container (16 ounces) frozen whipping cream, thawed
°Toasted Coconut Flakes, Garnish
To prepare
In a medium bowl, whisk the graham crackers, sugar, salt, and melted butter together until the mixture resembles wet sand.
Press into an even layer in a 9″ x 13″ baking dish, then refrigerate and let stand for at least 30 minutes.
In a large bowl, whisk the coconut pudding mix and dry milk, stirring until it thickens, then refrigerate for 10-15 minutes.
In a separate large bowl, whisk together the cream cheese, 3/4 cup shredded coconut, 1/4 cup sugar, pineapple juice, and heavy cream and mix together until fluffy and smooth.
Remove crust from refrigerator and spread cream cheese mixture in an even layer, then spread coconut pudding in an even layer.
Arrange the dried pineapple slices on top of the pudding, then spread thawed, frozen, whipped topping over the top.
Place the 9″ x 13″ in the refrigerator for at least 2 hours, or until set. Top with toasted coconut and Enjoy !
