Layered Pina Colada Dessert Recipe (Lush)

Thinking fondly about spring and summer with this layered pina colada dessert recipe. From the taste of the delicious pineapple, coconut, and cherry flavors, you will be longing for those warm days.

Prep Time20

Refrigeration Time2

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: Easy Dessert Recipe, Lush dessert recipe, Pina colada cake, Pina coladas

Servings:

Calories: 278kcal

Equipment

Large Mixing Bowl
Hand mixer
spatula
Whisk
9x13-inch Baking Pan

Ingredients

2 cups graham cracker crumbs
½ cup butter melted
½ cup sugar
1 package cream cheese (8 ounces), room temperature
1 can crushed pineapple (8 ounces), drained
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups milk (I used 2%, whole milk works great too)
1 package instant coconut cream pudding mix (3.4 ounces)
1 carton Cool Whip Whipped Topping (8 ounces), thawed and divided
½ cup sweetened shredded coconut toasted
maraschino cherries optional topping

Instructions

In a large bowl, mix together graham cracker crumbs, butter, and sugar. Press mixture into the bottom and up the sides of a 9x13" baking pan. Place the crust in the fridge while you make the next layer.
In another bowl, beat cream cheese, pineapple and powdered sugar together. Stir in the vanilla extract. Remove the prepared crust from the fridge and spread cream cheese mixture onto crust.
Rinse out the bowl and then use it to mix together the milk and pudding mix. Whisk until it starts to thicken up (it will take about 2 minutes). Fold in 1 cup of the Cool Whip, then spread the pudding mixture on top of the cream cheese layer.
Spread the remaining Cool Whip on top as the final layer.
Sprinkle with toasted coconut and place dessert in the fridge to set up (let it stay refrigerated for at least 2-3 hours).
If desired, top each piece with a maraschino cherry when serving.

Notes

If you want to toast your coconut, here’s how:

Preheat oven to 325ºF. Place shredded coconut in a single layer on a large baking sheet that has been lined with a baking mat or parchment paper.

Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3–4 more minutes (watch carefully because one it starts to brown, it can burn very quickly!). Remove from oven and cool completely, then use as a topping for your dessert.

You can make this dish a day in advance and it will be perfect to eat the next day.

Nutrition