"Such a light and refreshing summer treat!..."
INGREDIENTS
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Crust:
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2 cups graham cracker crumbs
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2 tablespoons sugar
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1/2 teaspoon salt
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1/3 cup unsalted butter, melted
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Filling:
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1 (3.4 oz.) box instant coconut cream pudding
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1 3/4 cups cold whole milk
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1 1/2 (8 oz.) package cream cheese, room temperature
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3/4 cup shredded coconut
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1/4 cup sugar
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2 tablespoons reserved pineapple juice
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2 tablespoons heavy cream
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1 (20 oz.) can pineapple rings, 12 rings, pat dry with paper towels
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1 (16 oz.) container frozen whipped topping, thawed
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toasted coconut flakes, garnish