Layered Pina Colada Dessert Recipe (Lush)
This Layered Pina Colada Dessert is a tropical escape in every bite, blending creamy coconut, tangy pineapple, and a buttery graham cracker crust. With just 20 minutes of prep and a couple of hours to chill, it’s an effortless treat that feels indulgent yet refreshing.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- ½ cup sugar
Cream Cheese Layer
- 1 package cream cheese, (8 ounces), room temperature
- 1 can crushed pineapple, (8 ounces), drained
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Pudding Layer
- 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
Topping
- 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 9×13" 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.
Nutrition
Calories: 278kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 31mgSodium: 249mgPotassium: 183mgFiber: 1gSugar: 30gVitamin A: 370IUVitamin C: 4mgCalcium: 96mgIron: 1mg
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