Hawaiian Dream Cake

Ingredients

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

Preparation

1. In a medium bowl, whisk together graham cracker crumbs, sugar, salt and melted butter, until mixture resembles damp sand.
2. Press into an even layer in 9x13-inch baking dish, then place in refrigerator and let set at least 30 minutes.
3. In a large bowl, whisk together coconut pudding mix and dry milk, stirring until thickened, then place in refrigerator for 10-15 minutes.
4. In a separate, large bowl, beat together cream cheese, 3/4 cup shredded coconut, 1/4 cup sugar, pineapple juice and heavy cream, mixing until mixtures is fluffy and smooth.
5. Remove crust from refrigerator and spread cream cheese mixture into an even layer, then spread coconut pudding into an even layer.
6. Arrange dried pineapple slices on top of pudding layer, then spread thawed frozen whipped topping on top.
7. Place 9x13 in refrigerator for at least 2 hours, or until set. Top with toasted coconut and enjoy.