1 8-oz package of cream cheese
1 cup crushed pineapple
1 cup powdered sugar
1 8-oz tub whipped topping.
½ cup melted butter
½ cup granulated sugar
20 individual graham crackers, crushed
¼ cup diced pineapple
¼ cup shredded coconut
Using an electric mixer, beat the cream cheese until it is slightly frothy in a medium mixing basin.
Mix in the powdered sugar gradually until everything is nicely mixed.
In a mixing bowl, combine the whipped topping and beat until frothy.
Fold in the crushed pineapple with a spatula, then set aside.
Mix the crumbled graham crackers, granulated sugar, and melted butter in a small mixing basin until well blended, then pat the mixture into a baking dish.
Refrigerate for 2 hours or until hard, then top with shredded coconut and chopped pineapple.