1 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup chopped fresh strawberries
1/2 cup shredded coconut
For the topping:
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Additional strawberries and shredded coconut for garnish
Directions:
Make the crust:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan or pie plate.
Bake for 8-10 minutes. Let cool completely.
Make the filling:
In a large bowl, beat the softened cream cheese with the powdered sugar until smooth.
In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
Stir in the vanilla extract, crushed pineapple, chopped strawberries, and shredded coconut.
Spread the mixture evenly over the cooled crust.
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