Description
Indulge in the tropical flavors of a Pina Colada with this delightful no-bake lush dessert. Layers of creamy pineapple-coconut goodness on a graham cracker crust make this a perfect treat for a summer gathering.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 teaspoon coconut extract
- 1 (8-ounce) container whipped topping, thawed
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 cup cold milk
- 1/2 cup cream of coconut
- 1/4 cup shredded sweetened coconut, plus extra for topping
- Maraschino cherries and pineapple wedges for garnish (optional)
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13-inch baking dish and chill.
- Prepare the Filling: Beat cream cheese and powdered sugar until smooth. Mix in pineapple, coconut extract, and half of the whipped topping. Spread over the crust.
- Make the Top Layer: Whisk together vanilla pudding mix, milk, and cream of coconut. Fold in remaining whipped topping and coconut. Spread over the pineapple layer.
- Chill and Serve: Garnish with coconut, cherries, and pineapples. Refrigerate for at least 4 hours before serving.
Notes
- For added crunch, toast the shredded coconut before sprinkling on top.
- This dessert can be made a day in advance and kept refrigerated.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
