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1/4 cup of coconut shredded
1 cup of diced pineapple (drained)
Directions:
In a large mixing bowl, beat the cream cheese with an electric mixer until fluffy.
Gradually add the powdered sugar and mix until thoroughly combined.
Mix in the whipped topping and beat until smooth.
Using a spatula, fold in the crushed pineapple and set aside.
In a separate mixing bowl, combine the crushed crackers, granulated sugar, and melted butter until well-combined. Press this mixture into a 9×9 baking dish.
Pour the filling over the crust and smooth it out with a spatula to ensure it’s even.
Sprinkle with shredded coconut and diced pineapple. Refrigerate for at least 6 hours, or until the dessert is firm.
Prep Time: 20 minutes | Chilling Time: 6 hours | Total Time: 6 hours 20 minutes
Kcal: 350 kcal | Servings: 8 servings
