1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray and set aside.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let cool completely.
4. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
5. Fold in the drained crushed pineapple and whipped topping until well combined.
6. Spread the pineapple mixture evenly over the cooled crust.
7. In another mixing bowl, whisk together the instant vanilla pudding mix and drained crushed pineapple until well combined.
8. Stir in the shredded coconut and whipped topping until smooth.
9. Spread the pineapple coconut mixture over the pineapple cream cheese layer in the baking dish.
10. Cover and refrigerate the Pineapple Dream for at least 4 hours or overnight until set.
11. Serve chilled and enjoy!
_Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes_
_Kcal: Approximately 350 kcal per serving (serves 12)
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