Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
4. Bake the crust for about 8–10 minutes until lightly golden. Remove from the oven and let it cool completely.

Step 2: Make the Cream Cheese Layer

1. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
2. Gently fold in 1 cup of whipped topping until fully combined.
3. Spread this mixture evenly over the cooled crust.

Step 3: Prepare the Pineapple Layer

1. In a separate bowl, mix the drained crushed pineapple, coconut cream, granulated sugar, and instant vanilla pudding mix. Stir until well combined and thickened.
2. Carefully spread the pineapple mixture over the cream cheese layer.

Step 4: Add the Topping

1. Spread the remaining 1 cup of whipped topping over the pineapple layer.
2. Sprinkle the toasted shredded coconut on top and add maraschino cherries if desired.

Step 5: Chill and Serve

1. Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the layers to set.
2. Once chilled, slice into squares and serve cold.