1/3 cup toasted coconut
1/2 cup butter, melted
2/3 cup sugar
2 blocks (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 package (3.4 oz) coconut cream pudding mix
1 container (8 oz) extra creamy whipped topping
1 can (8 oz) crushed pineapple
Nonstick spray
In a large bowl, stir together crushed granola bars, toasted coconut, melted butter and sugar until well mixed. Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick spray. In a stand mixer, beat together cream cheese, sweetened condensed milk, pudding mix and whipped topping until smooth. Fold in the pineapple, mixing well. Spread whipped mixture on top of crust. Top with remaining granola bar mixture. Cover with plastic wrap and freeze until firm, about 4-6 hours. For best results, remove the cake from the freezer about 10 minutes before serving. To serve, slice and share.