Pineapple Coconut Cream Dessert Bars
Prep time: 20 minutes | Chill time: 4 hours (or overnight) | Servings: 12–15 squares
Ingredients
Crust Layer
- 1 1/2 cups Graham cracker crumbs (or crushed vanilla wafers)
- 1/3 cup melted butter
- 2 tbsp granulated sugar
Cream Cheese Filling
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (whipped to stiff peaks) or 1 tub (8 oz) Cool Whip, divided
Pineapple Layer
- 1 can (20 oz) crushed pineapple, drained very well (reserve 2 tbsp juice)
- 1 package (3.4 oz) instant vanilla or instant coconut cream pudding mix
Topping
- 1/2 cup sweetened shredded coconut, toasted
- Extra whipped cream or whipped topping for serving
Instructions
- Make the Crust: In a medium bowl, combine the Graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press firmly into the bottom of an 8×8 or 9×13-inch glass baking dish. Freeze for 10 minutes while preparing the filling.
- Make the Cream Layer: In a separate mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Gently fold in half of the whipped cream (or whipped topping). Spread this layer evenly over the chilled crust.
- Make the Pineapple Layer: In a bowl, combine the well-drained crushed pineapple, the 2 tablespoons of reserved juice, and the dry instant pudding mix. Stir vigorously until thick and combined. Carefully spread the pineapple mixture in an even layer over the cream cheese layer.
- Add Top Whipped Layer & Garnish: Spread the remaining half of the whipped cream evenly over the pineapple layer. Toast the shredded coconut in a dry skillet over medium-low heat for 3–4 minutes until golden brown and fragrant, let cool, then sprinkle over the top.
- Chill & Serve: Cover and refrigerate for at least 4 hours (overnight is best) to allow the layers to set completely. Slice into squares and serve chilled with a dollop of whipped cream on top.
