In a medium mixing bowl, mix the cream cheese with an electric mixer until slightly fluffy
Gradually add the powdered sugar, and mix until well combined
Mix in the whipped topping, and beat until fluffy
With a spatula, fold in the crushed pineapple, then set aside
In a small mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined, then, pat mixture into a 9 X 9 baking dish
Spoon the filling over the crust, and smooth with spatula until even
Top with shredded coconut and diced pineapple, and refrigerate for 2 hours or until firm
The 20 graham crackers would be 20 individual small rectangles — breaking the squares in half. In other words, 10 squares, like you would use to make s’mores, or 5 large unbroken rectangle sheets straight from the package.