INGREDIENTS
Crust:
2 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup unsalted butter, melted
Filling:
1 (3.4 oz.) box instant coconut cream pudding
1 3/4 cups cold whole milk
1 1/2 (8 oz.) package cream cheese, room temperature
3/4 cup shredded coconut
1/4 cup sugar
2 tablespoons reserved pineapple juice
2 tablespoons heavy cream
1 (20 oz.) can pineapple rings, 12 rings, pat dry with paper towels
1 (16 oz.) container frozen whipped topping, thawed
Toasted coconut flakes, garnish
PREPARATION
In a medium bowl, whisk together graham cracker crumbs, sugar, salt and melted butter, until mixture resembles damp sand.
Press into an even layer in 9×13-inch baking dish, then place in refrigerator and let set at least 30 minutes.
In a large bowl, whisk together coconut pudding mix and dry milk, stirring until thickened, then place in refrigerator for 10-15 minutes.
In a separate, large bowl, beat together cream cheese, 3/4 cup shredded coconut, 1/4 cup sugar, pineapple juice and heavy cream, mixing until mixtures is fluffy and smooth.
Remove crust from refrigerator and spread cream cheese mixture into an even layer, then spread coconut pudding into an even layer.
Arrange dried pineapple slices on top of pudding layer, then spread thawed frozen whipped topping on top.
Place 9×13 in refrigerator for at least 2 hours, or until set. Top with toasted coconut and enjoy.