Homemade Pecan Pie Cobbler

Instructions

Drain the Pineapple: Thoroughly drain the crushed pineapple, removing as much liquid as possible.
Creamy Base: In a large bowl, beat softened cream cheese and sugar until smooth. Stir in vanilla.
Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form.
Combine: Gently fold whipped cream into the cream cheese mixture. Then, fold in the pineapple and coconut.
Chill: Transfer to a serving dish or individual cups. Smooth the top, cover, and chill for at least 2 hours.
Garnish & Serve: Garnish with toasted coconut flakes and pineapple slices (optional). Serve chilled!

Draining Pineapple: Proper draining prevents a runny dessert.
Toasted Coconut: Toasting adds crunch and flavor. Bake at 350°F (175°C) for 5-7 minutes.
Cream Cheese: Soften cream cheese to room temperature for a smooth mixture.

Layer the cobbler mixture with crushed graham crackers and vanilla ice cream. Top with toasted coconut.

Add diced mango or papaya for extra flavor and vibrant color.

Spread the mixture into a graham cracker crust and chill until firm.

Use unsweetened coconut and a keto-friendly sweetener (erythritol or monk fruit). Reduce pineapple or use low-sugar berries.

Substitute sugar with stevia or monk fruit. Use canned pineapple in its own juice.

Can I make this ahead? Yes, up to 24 hours in advance. Refrigerate.
How to store leftovers? Refrigerate in an airtight container for up to 3 days.
Can I freeze it? Freezing is not recommended.
What to serve with it? Fresh berries, graham crackers, or a honey drizzle.

Enjoy this delightful treat! It’s versatile, easy, and sure to be a crowd-pleaser.