Step 1

In a large bowl, mix together graham cracker crumbs, butter, and sugar. Press mixture into the bottom and up the sides of a 9x13" baking pan. Place the crust in the fridge while you make the next layer.

Step 2

In another bowl, beat cream cheese, pineapple and powdered sugar together. Stir in the vanilla extract. Remove the prepared crust from the fridge and spread cream cheese mixture onto crust.

Step 3

Rinse out the bowl and then use it to mix together the milk and pudding mix. Whisk until it starts to thicken up (it will take about 2 minutes). Fold in 1 cup of the Cool Whip, then spread the pudding mixture on top of the cream cheese layer.

Step 4

Spread the remaining Cool Whip on top as the final layer.

Step 5

Sprinkle with toasted coconut and place dessert in the fridge to set up (let it stay refrigerated for at least 2-3 hours).

Step 6

If desired, top each piece with a maraschino cherry when serving.