Mix graham cracker crumbs and sugar, stir in melted butter, and press into an 8×8 or 9×9-inch pan base.
Beat cream cheese and confectioner’s sugar until smooth. Blend in whipped topping.
Gently fold in drained crushed pineapple.
Spread filling over crust, top with pineapple chunks and coconut.
Chill covered for at least 4 hours or overnight before serving.
