A cool, creamy no-bake vintage dessert that’s easy to make and perfect for summer!
Servings: 12
Calories: 275 kcal
Ingredients:
1 8-oz package cream cheese (softened)
1 cup powdered sugar
1 cup crushed pineapple (drained)
1 8-oz tub whipped topping, like Cool Whip
Crust
1/2 cup granulated sugar
1/2 cup melted butter
20 graham crackers, crushed
Topping
1/4 cup shredded coconut
1/4 cup diced pineapple (drained)
Instructions:
In a medium mixing bowl, mix the cream cheese with an electric mixer until slightly fluffy
Gradually add the powdered sugar, and mix until well combined
Mix in the whipped topping, and beat until fluffy
With a spatula, fold in the crushed pineapple, then set aside
In a small mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined, then, pat mixture into a 9 X 9 baking dish
Spoon the filling over the crust, and smooth with spatula until even
Top with shredded coconut and diced pineapple, and refrigerate for 2 hours or until firm
