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Pina Colada Dessert



  • 1 sleeve Graham crackers, crushed
  • 6 tablespoon butter or margarine, melted
  • 1/4 cup granulated sugar


  • 2 (8 ounce) packages cream cheese
  • 1 (14 ounce) can Eagle Brand sweetened condensed milk
  • 1 box Royal Instant Toasted Coconut pudding
  • 1/2 cup lemon juice
  • 1 (16 ounce) container Cool Whip, divided
  • 1 (16 ounce) can crushed pineapple
  • 1/4 cup toasted coconut (for decorating)

* Instead of making your own crust, you can use two ready-made Graham cracker crusts.


  1. Crust: Mix all together and pat into greased 9 x 13-inch pan or two 9-inch pie pans.
  2. Bake at 350 degrees F for 10 to 12 minutes. Cool.
  3. Filling: Beat cream cheese in a large bowl.
  4. Add sweetened condensed milk and beat well.
  5. Beat in dry pudding and lemon juice.
  6. Fold in 8 ounces of the Cool Whip and pineapple.
  7. Pour into cooled crust(s).
  8. Top with remaining Cool Whip.
  9. Decorate with 1/4 cup of toasted coconut.
  10. Refrigerate until ready to serve. It is best to refrigerate overnight or 4 hours minimum.

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