Craving a tropical delight without turning on the oven? This No Bake Pineapple Coconut Cream Cake is a refreshing treat that’s perfect for any occasion! Light, creamy, and oh-so-delicious!
Prep Time: 20 minutes
Chill Time: 4 hours
Servings: About 12 slices
Ingredients:
– 1 package (8 oz) cream cheese, softened
– 1 cup powdered sugar
– 1 cup whipped topping
– 1 can (20 oz) crushed pineapple, drained
– 1 cup shredded coconut
– 1 package (9 oz) graham cracker crumbs
– 1/2 cup unsalted butter, melted
Instructions:
1. In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
2. Fold in the whipped topping, crushed pineapple, and shredded coconut until well combined.
3. In another bowl, mix the graham cracker crumbs and melted butter until crumbly.
4. Press half of the crumb mixture into the bottom of a 9×13 inch pan to form the crust.
5. Spread the pineapple mixture over the crust evenly.
6. Top with the remaining graham cracker mixture.
7. Cover and refrigerate for at least 4 hours, or until set.
Slice and serve your tropical delight! Enjoy every bite! 🌴🍰✨