Scale

For the Crust:

1 graham cracker crust (store-bought or homemade)

For the Filling:

8 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

1 can (8 oz) crushed pineapple, well drained

1 cup sweetened shredded coconut

¾ cup chopped pecans

1 teaspoon vanilla extract

1 container (8 oz) whipped topping or whipped cream

Optional Garnish:

Toasted coconut

Extra chopped pecans

Pineapple slices

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1. Beat softened cream cheese until smooth and fluffy.

2. Add sweetened condensed milk and vanilla extract; mix until creamy.

3. Fold in well-drained crushed pineapple, coconut, and pecans.

4. Gently fold in whipped topping until fully combined.

5. Spoon filling into graham cracker crust and smooth the top.

6. Chill for at least 4 hours or overnight until set.

7. Garnish and serve chilled.

Drain pineapple thoroughly to avoid a runny filling.

Use full-fat cream cheese for best results.

Can be made a day ahead—flavor improves overnight.

Do not freeze as texture may become watery.