1. For the crust: In a bowl crumble graham crackers and butter until it resembles breadcrumbs texture. Keep aside.
2. For the pineapple Filling: Chop Delmonte pineapple slices into smaller pieces. Heat pineapple pieces with a saucepan. Cook for about 15 minutes constantly stirring until it turns into a jam-like consistency. Allow it to cool completely.
3. In a bowl whip the cold whipping cream until stiff peaks form.
4. whisk together cream cheese and sugar. Transfer this content into a piping bag.
5. Fill the small dessert jars, first, fill the bottom of the jar with the buttery crackers crust. Press it to make an even flat surface. Spoon in 1 ½ to 2 tablespoon spoons of pineapple mix. Pip in some whipped cream. Repeat a second layer. Finally on top pip cream cheese layer and sprinkle some toasted coconut pieces.
6. Serve immediately or serve chilled after refrigeration.

Enjoy your meal!​​​​​​​