• In a medium mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined.
  1 cup granulated sugar, 1 cup melted butter, 2 1/2 cup graham crackers crumbs
• Press the mixture into a 9 x 9 baking dish and set to the side.

Cheesecake Layer:

• Using a standing mixer with a whisk attachment, whip the cream cheese until it’s nice and creamy.
  16 oz package cream cheese
• Start adding in the powdered sugar and mix until it is well combined.
  1 cup powdered sugar
• Next, add in 8 oz of Cool Whip and mix.
  2 8 oz. containers of Cool Whip
• Fold in the crushed pineapple with a spatula.
  1 cup crushed pineapple
• Spoon out the cheesecake filling over the crust and smooth with an angled spatula until it's an even layer.

Pineapple Layer:

• In a large mixing bowl combine 8 oz Cool Whip, 1 tsp yellow food coloring, and 2 tbsp of pineapple juice. Mix until well combined.
  1 tsp yellow food coloring, 2 tbsp pineapple juice, 2 8 oz. containers of Cool Whip
• Spread about 8 oz of Cool Whip mixture on top using an angled spatula over the cheesecake layer.
• Sprinkle with toasted coconut and pineapple chunks.
  1/4 cup toasted shredded coconut, 1/4 cup Pineapple Chunks
• Refrigerate overnight so that the filling can firm up.
• Serve, and enjoy the next day!