Pineapple Lush

Ingredients

For the Crust:

• 2 cups Vanilla Wafers or Graham Crackers, finely crushed
• $\frac{1}{2}$ cup (1 stick) Unsalted Butter, melted

For the Creamy Layer:

• 8 oz Cream Cheese, softened to room temperature
• $\frac{1}{2}$ cup (1 stick) Unsalted Butter, softened to room temperature
• 1.5 cups Powdered Sugar
• 1 teaspoon Vanilla Extract

For the Pineapple & Topping Layer:

• 20 oz can Crushed Pineapple, very well drained (press it through a strainer to remove excess juice)
• 8 oz Cool Whip or stabilized whipped cream
• $\frac{1}{2}$ cup Sweetened Shredded Coconut, toasted (for garnish)

Step-by-Step Instructions

1. Prep the Crust

1. In a medium bowl, mix the finely crushed cookies or graham crackers with the melted butter until it resembles wet sand.
2. Press the mixture firmly and evenly into the bottom of an 8×8 inch or 9×13 inch baking dish.
3. Place the dish in the refrigerator for about 15 minutes to firm up while you make the filling.

2. Make the Creamy Filling

1. In a large mixing bowl, beat the softened cream cheese and softened butter together with a hand mixer or stand mixer until completely smooth and fluffy (about 2–3 minutes).
2. Gradually add the powdered sugar and vanilla extract. Beat on low until combined, then increase to medium speed until light and creamy.
3. Carefully spread this cream cheese mixture evenly over your chilled crust.

3. Layer the Pineapple and Whipped Cream

1. Make sure your crushed pineapple is completely drained of juice (if it’s too wet, it will make the dessert soggy). Spoon the pineapple evenly over the cream cheese layer.
2. Gently spread the Cool Whip (or whipped cream) over the top of the pineapple layer using a spatula.

4. Garnish and Chill

1. Sprinkle the toasted coconut evenly over the whipped cream layer.
2. Cover the dish and refrigerate for at least 4 hours (overnight is best) before slicing. This allows the layers to set up perfectly so they can be cut into clean squares.

Pro-Tip: To toast the coconut, simply spread the shreds in a dry skillet over medium-low heat. Stir constantly for 3 to 5 minutes until they turn a beautiful golden brown, then remove them immediately from the hot pan so they don’t burn!