🍍 No-Bake Pineapple Coconut Cream Cake

Directions:

Chill:
Refrigerate the cake for at least 4 hours, or until fully set, before serving.

Prepare the Crust:
In a medium bowl, mix graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9×13 inch pan to create the crust.

Cream Cheese Layer:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Spread this mixture evenly over the graham cracker crust.

Pineapple Pudding Layer:
In another bowl, whisk together the vanilla pudding mix and cold milk until it thickens. Gently fold in the drained crushed pineapple. Spread this layer over the cream cheese mixture.

Whipped Topping:
Spread the whipped topping evenly over the pudding layer.

Toppings:
Add pineapple chunks on top and sprinkle with toasted coconut flakes for a finishing touch.