Ingredients
2 cups graham cracker crumbs1/2 cup butter, melted1/2 cup packed brown sugar1 package (8 ounces) cream cheese, softened1 can (8 ounces) crushed pineapple, drained1/2 cup confectioners’ sugar1 teaspoon vanilla extract2 cups whole milk1 package (3.4 ounces) instant coconut cream pudding mix1 carton (8 ounces) frozen whipped topping, thawed, divided1/2 cup sweetened shredded coconut, toastedMaraschino cherries, optional
Preparation
Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish.
In a second bowl, beat together cream cheese, pineapple and confectioners’ sugar. Stir in vanilla extract; spread into crust.
In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping.
Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.
