Step 1

In a medium bowl, whisk together graham cracker crumbs, sugar, salt and melted butter, until mixture resembles damp sand.

Step 2

Press into an even layer in 9x13-inch baking dish, then place in refrigerator and let set at least 30 minutes.

Step 3

In a large bowl, whisk together coconut pudding mix and dry milk, stirring until thickened, then place in refrigerator for 10-15 minutes.

Step 4

In a separate, large bowl, beat together cream cheese, 3/4 cup shredded coconut, 1/4 cup sugar, pineapple juice and heavy cream, mixing until mixtures is fluffy and smooth.

Step 5

Remove crust from refrigerator and spread cream cheese mixture into an even layer, then spread coconut pudding into an even layer.

Step 6

Arrange dried pineapple slices on top of pudding layer, then spread thawed frozen whipped topping on top.

Step 7

Place 9x13 in refrigerator for at least 2 hours, or until set. Top with toasted coconut and enjoy.