Irresistible Pina Colada Lush
A tropical dessert featuring creamy layers of cream cheese, pineapple, and toasted coconut that will transport you to paradise.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Use gluten-free graham crackers for a gluten-free version.
- 0.5 cups unsalted butter, melted
Cream Cheese Mixture
- 8 oz cream cheese, softened Ensure it's at room temperature.
- 1 cups powdered sugar Can substitute with sugar alternatives.
Pudding Layer
- 2 packages pineapple pudding mix (3.4 oz each) Can substitute with coconut or vanilla pudding.
- 3 cups cold milk Coconut milk for a dairy-free version.
Toppings
- 8 oz whipped topping, thawed Or use fresh whipped cream as an alternative.
- 1 cup toasted coconut flakes Toasted for extra flavor.
- 1 cup pineapple chunks (fresh or canned) Fresh pineapple is preferred.
Instructions
Preparation
- Gather all ingredients and soften the cream cheese.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch dish to form the crust.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and mix until creamy.
- Spread the cream cheese mixture over the graham cracker crust.
- In a separate bowl, whisk together the pineapple pudding mix and cold milk until thickened. Pour over the cream cheese layer.
- Spread the thawed whipped topping over the pudding layer.
- Sprinkle toasted coconut flakes over the whipped topping.
- Add pineapple chunks on top.
- Cover and chill for at least 4 hours, preferably overnight.
- Once chilled, slice into squares and serve.
Notes
For best flavors, allow chilling time to set the layers. You can freeze leftover squares for extended storage.