This is a quick, easy, no-bake recipe that is great for people who love cheesecake and pineapples!
1 premade 9 inch graham cracker crust (or crust of your choosing)
8 oz package of cream cheese – at room temp
1 cup powder sugar
1 tsp vanilla
2 tbsp milk
1 cup cool whip
½ cup sweetened coconut flakes
1 can (16 oz or less) crushed pineapple – well drained
Beat cream cheese and powder sugar at low speed until fluffy. Blend in vanilla, pineapple, coconut, cool whip, and milk until fairly smooth – it will have some lumps from the pineapple and coconut. Pour into pie crust and chill until ready to serve.
Top pie with layer of cool whip then sprinkle extra coconut on top.
Try using the pineapple cream cheese instead of plain cream cheese.
Instead of making a pie, take graham crackers and break into sections – along dotted lines on the crackers – into either half or quarter pieces. I laid mine out on a baking sheet but you can use wax paper or aluminum foil. Take the cheesecake mixture and place 1 spoonful onto each graham cracker if using quarter pieces – use 2 spoonfuls for half pieces. Top with another graham cracker. Continue until you are out of cheesecake mix or graham crackers. Place sandwiches in the refrigerator until ready to serve. You can also freeze the sandwiches for a couple of weeks. When frozen, they are very similar to ice cream sandwiches! Great after school treat for children!!!