Nothing screams summer as much of this dessert! This is a house fave!

1 package (3.4 oz) instant coconut cream pudding mix
1 1/2 cups whole milk
1 container (8 oz) frozen whipped topping, thawed
1 box (11 oz) vanilla wafer cookies (or could use graham crackers)
1 can (20 oz) crushed pineapple, well drained
1 cup shredded sweetened coconut
Optional: maraschino cherries for garnish

1. In a large bowl, whisk together the coconut cream pudding mix and whole milk until smooth and thickened.

2. Gently fold in half of the whipped topping into the pudding until well combined.

3. In a 9×13 inch baking dish, arrange a single layer of vanilla wafer cookies.

4. Evenly spread half of the pudding mixture over the cookies.

5. Sprinkle half of the well-drained crushed pineapple over the pudding layer.

6. Repeat the layers starting with cookies, then the remaining pudding mixture, and the rest of the pineapple.

7. Spread the remaining whipped topping over the top and sprinkle with shredded coconut.

8. Cover and refrigerate for at least 4 hours, or overnight, to allow the cookies to soften into cake-like texture.