No Bake Hawaiian Cheesecake



1 C granulated sugar

1 C melted butter

2 1/2 C graham crackers crumbs

Pineapple Filling Ingredients:

1 8oz package cream cheese, softened

1 C powdered sugar

1 C crushed pineapple, drained

1 8oz cool whip

Pineapple Cool Whipped Filling:

1/4 C toasted shredded coconut, for topping

1/4 C Pineapple Chunks, drained for topping

1 8oz container Cool Whip

1 tsp Pineapple extract

1-2 drops of lemon yellow gel food coloring


In a medium mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined.

Press mixture into a 9 X 9 baking dish and set aside.

Pineapple mixture instructions:

Using a standing mixer, cream the cream cheese until smooth and creamy.

Gradually mix in the powdered sugar until well combined.

Mix in the Cool Whip and beat until fluffy.

With a spatula, fold in the crushed pineapple.

Spoon the filling over the crust, and smooth with a angled spatula until even.

Pineapple Cool Whip:

In a medium bowl, combine the Cool Whip, Pineapple extract and yellow food coloring. Mix until combined.

Using an Angled Spatula, spread the topping evenly over the Pineapple filling.

Sprinkle it with toasted coconut and pineapple chunks.

Refrigerate overnight for the pineapple dessert to firm up.