Pina Colada Dessert

Crust:
1 sleeve graham crackers, crushed
6 tablespoon butter or margarine, melted
1/4 cup granulated sugar

Instead of making your own crust, you can use two ready-made graham cracker crusts.

Mix all together and pat into greased 9 x 13-inch pan or two 9-inch pie pans.

Bake at 350 degrees F for 10 to 12 minutes. Cool.

Filling:
2 (8 ounce) packages cream cheese
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 package Royal Instant Toasted Coconut pudding
1/2 cup lemon juice
1 (16 ounce) container Cool Whip, divided
1 (16 ounce) can crushed pineapple
1/4 cup toasted coconut (for decorating)

Beat cream cheese in a large bowl. Add sweetened condensed milk and beat well. Beat in dry pudding and lemon juice. Fold in 8 ounces of the Cool Whip and pineapple. Pour into cooled crust(s). Top with remaining Cool Whip. Decorate with 1/4 cup of toasted coconut.

Refrigerate until ready to serve. It is best to refrigerate overnight or 4 hours minimum.