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Pina Colada Lush Dessert pinterest

Pina Colada Lush Dessert

This tropical, layered no-bake treat combines pineapple, coconut, and creamy fillings to bring the flavors of a pina colada cocktail into a delightful summer dessert without requiring any baking skills. Perfect for those hot days when turning on the oven feels like a punishment!
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American, Tropical
Servings 12 servings
Calories 385 kcal

Equipment

  • 9x13-inch Baking Dish
  • Electric Mixer
  • Mixing Bowls

Ingredients
  

Crust

  • 2 cups graham cracker crumbs about 16 full crackers
  • 1/2 cup unsalted butter melted
  • 3 tbsp granulated sugar
  • 1/2 cup toasted coconut flakes

Cream Cheese Layer

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp coconut extract
  • 1 cup whipped topping

Pineapple Layer

  • 3.4 oz instant vanilla pudding mix
  • 1 cup pineapple juice
  • 1/2 cup cold milk
  • 1 cup crushed pineapple drained

Topping

  • 2 cups whipped topping
  • 1/2 cup toasted coconut flakes
  • maraschino cherries for garnish
  • fresh pineapple chunks optional

Instructions
 

  • Combine graham cracker crumbs, melted butter, sugar, and toasted coconut in a medium bowl. Mix until the mixture resembles wet sand and holds together when pressed.
  • Press firmly into the bottom of a 9×13-inch baking dish, creating an even layer. Use the bottom of a measuring cup to press down for a compact, sturdy base.
  • Beat softened cream cheese until smooth and fluffy (about 2 minutes). Add powdered sugar and coconut extract, continuing to beat until well incorporated.
  • Gently fold in 1 cup of whipped topping until no streaks remain. Spread this mixture evenly over the crust.
  • In a large bowl, whisk together the instant vanilla pudding mix, pineapple juice, and cold milk for 2 minutes until it begins to thicken. Fold in the drained crushed pineapple.
  • Pour this mixture over the cream cheese layer, spreading to create an even surface.
  • Spread the remaining 2 cups of whipped topping over the pineapple layer. Sprinkle with toasted coconut flakes.
  • Arrange maraschino cherries and fresh pineapple chunks in a decorative pattern on top if desired.
  • Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is best for optimal flavor and texture.
  • When ready to serve, cut into squares and garnish with additional cherries or pineapple if desired.

Notes

For a lighter version, use reduced-fat cream cheese and light whipped topping.
Can't find coconut extract? Substitute with 2 tablespoons cream of coconut or coconut milk.
For a gluten-free option, use gluten-free graham crackers or vanilla cookies for the crust.
Make sure to fully drain the crushed pineapple to prevent a soggy dessert.
This dessert keeps in the refrigerator for up to 5 days when stored properly in an airtight container.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 3gFat: 23gSaturated Fat: 14gCholesterol: 42mgSodium: 230mgFiber: 1gSugar: 32g
Keyword Pina Colada, No-Bake Dessert, Tropical Dessert, Layered Dessert, Summer Dessert
Tried this recipe?Let us know how it was!