Ingredients:
Filling:
8 oz cream cheese, softened
8 oz tub whipped topping
14-16 oz large can crushed pineapple, drained
3/4 cup confectioner’s sugar
1/2 cup pineapple chunks
1/2 cup shredded coconut for topping
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter
Directions:
For the crust: Combine graham cracker crumbs and sugar, then mix in the melted butter until everything is well combined. Press the mixture into an 8 x 8- or 9 x 9-inch pan.
For the filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until it’s very smooth. Then, fold in the whipped topping until everything is nicely combined. After that, gently fold in the drained crushed pineapple. Spread this filling mixture evenly on top of the crust.
Top the filling with pineapple chunks and sprinkle shredded coconut over the top.
Chill the pie for at least 4 hours, preferably overnight, to allow it to set properly.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes | Calories: 350 kcal | Servings: 8 servings