Ingredients
9 graham crackers, crushed (about 1 ¼ c.)
5 tbsp. melted butter
1/4 c. granulated sugar
2 (8-oz.) blocks cream cheese, softened
1/4 c. sour cream
1 c. powdered sugar
1/4 tsp. kosher salt
1 (20-oz.) can crushed pineapple, drained
1 tsp. pure vanilla extract
1 (8-oz.) container whipped topping
1 c. toasted coconut, plus more for topping
Preparation
Step 1In a large bowl, mix together graham cracker crumbs, melted butter, and sugar. Press mixture into bottom of a 9"-x-9” baking pan.Step 2In another large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sour cream until smooth, then add powdered sugar and salt. Add crushed pineapple and vanilla and stir to incorporate. Fold in whipped topping, then fold in toasted coconut. Pour mixture over crust and smooth with an offset spatula. Top with more toasted coconut. Step 3Cover and refrigerate until set, at least 4 hours.
