Directions
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In a medium bowl, combine 2 cups of graham cracker crumbs and 1/2 cup of melted butter. Press this mixture firmly into the bottom of a 9×13-inch pan to form the crust. Refrigerate while preparing the filling.
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In a large bowl, beat together 8 oz of softened cream cheese and 1 cup of powdered sugar until smooth and creamy. The texture should be fluffy and blend seamlessly.
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In another bowl, whisk together 1 package (3.4 oz) of instant vanilla pudding mix and 2 cups of cold milk. Whisk for about 2 minutes until it thickens nicely. You’ll notice the tremendous transformation as it changes from liquid to a creamy pudding.
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Carefully fold the pudding mixture into the cream cheese mixture until well combined. Be gentle; you want to maintain the light and airy texture.
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Stir in 1 can (20 oz) of drained crushed pineapple. This will inject the cake with that tropical flavor which is simply irresistible.
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Gently fold in 1 container (8 oz) of whipped topping. This will add an airy finish and make the filling even more delightful.
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Pour the filling over the prepared crust, smoothing it out evenly with a spatula. Take your time to ensure an even layer because presentation matters!
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Top the filling with 1 cup of pineapple chunks and sprinkle 1/2 cup of toasted coconut flakes evenly over the cake. These toppings will provide a tremendous burst of flavor and texture.
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Refrigerate the cake for at least 4 hours or until set before serving. The wait is worth it; the cake will be even more delicious once it has time to chill.
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