Heavenly Hawaiian Luau Pudding

Allergens

Dairy, Eggs

Ingredients

• 1. 2 cups crushed graham crackers 2. 6 tablespoons unsalted butter, melted 3. 1 cup sweetened shredded coconut 4. 1 can (20 oz) pineapple tidbits, drained 5. 1 1/2 cups heavy cream, chilled 6. 8 oz cream cheese, softened 7. 1 cup powdered sugar 8. 1 teaspoon vanilla extract 9. 1/2 teaspoon salt 10. Fresh pineapple and toasted coconut flakes for garnish

Instructions

1. In a medium bowl, combine crushed graham crackers and melted butter. Stir until well combined and the mixture resembles wet sand.
2. Press the graham cracker mixture evenly into the bottom of a 9x13 inch dish. Chill in the refrigerator for 30 minutes to set.
3. In a large bowl, beat heavy cream using an electric mixer until stiff peaks form. Set aside.
4. In another large bowl, combine softened cream cheese, powdered sugar, vanilla extract, and salt. Beat until smooth and creamy.
5. Fold the whipped cream into the cream cheese mixture gently until fully incorporated.
6. Drain pineapple tidbits thoroughly and fold them into the cream cheese mixture.
7. Spread the pineapple cream cheese mixture over the graham cracker crust evenly.
8. Sprinkle shredded coconut on top and garnish with fresh pineapple slices and toasted coconut flakes.
9. Refrigerate until ready to serve, at least 1 hour or up to overnight.

Chef’s Insight

Allow the cream cheese mixture to come to room temperature before folding in the whipped cream for a smoother, more consistent texture.

Notes

Pineapple and coconut are both rich in antioxidants and provide essential nutrients like vitamin C and manganese.