Ingredients
– 1 cup of crushed graham crackers
– ½ cup unsweetened shredded coconut
– ⅓ cup granulated sugar
– ½ cup unsalted butter, melted
– 1 can (20 oz) crushed pineapple, drained
– 1 cup cream cheese, softened
– 1 cup whipped topping
– 1 teaspoon vanilla extract
Equipment Needed
– Mixing bowls
– Measuring cups and spoons
– A spatula
– An 8×8 inch baking pan
– Parchment paper (optional for easy removal)
– Refrigerator
Step-by-Step Instructions
To start off, I gather all my ingredients and line an 8×8 inch baking pan with parchment paper for easy removal later on. In a large mixing bowl, I first combine the crushed graham crackers, shredded coconut, and sugar. Once those are mixed, I stir in the melted butter until the mixture resembles wet sand. I press this crust mixture firmly into the bottom of the baking pan to create a nice base for the bars. After that, I let it set in the fridge for about 10 minutes to firm up. (See the next page below to continue steps…)