Mix together crushed graham crackers, melted butter, and sugar. Once combined, press the mixture into the a 9" pie plate. Set aside.

With a mixer, beat heavy whipping cream with powdered sugar and almond extract until the mixture forms stiff peaks, about 3-4 minutes. Set aside.

In a separate bowl, beat with a mixer cream cheese and powdered sugar until well combined. Add in crushed pineapple and coconut and mix.

Mix water with Kool-Aid Easy Mix, and add to the cream cheese mix. Beat until combined.

Fold 1/2 of the whipped cream into the cream cheese batter gently. Once combined, pour the filling over the graham cracker crust.

Spread (or pipe) remaining whipped cream over the top of the pie and top with toasted coconut if desired!

Refrigerate 4-6 hours, or until pie filling has firmed up a bit*. Leftovers must be stored in the fridge.

Enjoy!