pineapple coconut dessert

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Filling:
8 oz cream cheese, softened
8 oz tub whipped topping
14–16 oz can crushed pineapple, drained
3/4 cup confectioners sugar
1/2 cup pineapple chunks
1/2 cup shredded coconut
Crust:
1½ cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

Instructions:
In a bowl, combine graham cracker crumbs and sugar. Add melted butter and mix. Press into an 8x8 or 9x9 inch pan.
In a separate bowl, mix softened cream cheese with confectioners sugar until smooth.
Fold in whipped topping and drained crushed pineapple.
Spread mixture evenly over the crust. Top with pineapple chunks and shredded coconut.
Refrigerate for at least 4 hours or overnight.

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