Time Required: 2 hours 30 minutes

Yields 20 Pieces

What You Need:

• 9″ x 13″ cake pan
• 1½ cups graham crackers, crumbled
• ½ cup CannaButter, softened
• 16 ounces (2- 8 ounce packages) cream cheese, softened
• ½ cup cream of coconut
• ½ cup Cool Whip
• ½ cup pineapple, crushed diced
• ½ cup cherries, diced
• 1 cup coconut, shredded

Steps:

1. Mix graham cracker crumbs and softened Cannabutter in a large bowl.
2. Transfer crust mixture to baking pan. Press down firmly to cover surface of baking pan with graham cracker mixture.
3. Beat cream cheese and cream of coconut together until smooth.
4. Add cool whip, pineapple and cherries. Fold ingredients together until evenly mixed.
5. Spread filling mixture on top of the graham cracker crust. Top with shredded coconut.
6. Chill cake in refrigerator for 2 hours. Serve and enjoy.