Pina Colada Dessert

Ingredients

Crust*

• 1 sleeve Graham crackers, crushed
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar

Filling

• 2 (8 ounce) packages cream cheese
• 1 (14 ounce) can Eagle Brand sweetened condensed milk
• 1 box 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)

Instructions

Crust

1. Mix all together and pat into greased 9 x 13 inch pan or two 9 inch pie pans.
2. Bake at 350 degrees F for 10 to 12 minutes. Cool.

Filling

1. Beat cream cheese in a large bowl.
2. Add sweetened condensed milk and beat well.
3. Beat in dry pudding and lemon juice.
4. Fold in 8 ounces of the Cool Whip and pineapple.
5. Pour into cooled crust(s).
6. Top with remaining Cool Whip.
7. Decorate with 1/4 cup of toasted coconut.
8. Refrigerate until ready to serve. It is best to refrigerate overnight or 4 hours minimum.

Notes

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