Description
Creamy pina colada lush dessert whisks classic tropical cocktail flavors into a dreamy no-bake paradise. Cool coconut and pineapple layers melt together, promising sweet escape with each refreshing spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 can (20 oz / 567 g) crushed pineapple, drained
- 1 package (8 oz / 226 g) cream cheese, softened
- 1 container (8 oz / 226 g) whipped topping, thawed
Crust and Topping Ingredients:
- 1 1/2 cups (180 g) crushed vanilla wafers or graham crackers
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (40 g) shredded coconut, toasted (optional)
- 1/4 cup (30 g) chopped pecans or macadamia nuts (optional)
- 1/4 cup maraschino cherries, for garnish
Filling and Flavor Ingredients:
- 1 package (3.4 oz / 96 g) instant coconut or vanilla pudding mix
- 1 1/2 cups (360 ml) cold milk
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Craft a buttery base by thoroughly blending crushed vanilla wafers with melted butter, ensuring complete incorporation.
- Firmly compress the crumbly mixture into the bottom of a 9×13-inch dish, creating an even foundation. Chill in refrigerator for 15 minutes to set.
- Whip cream cheese with powdered sugar and vanilla extract until achieving a silky, luxurious texture without lumps.
- Carefully spread the cream cheese mixture across the chilled crust, creating a smooth, uniform layer.
- Prepare instant pudding by whisking with cold milk until it develops a thick, creamy consistency.
- Fold drained crushed pineapple into the pudding, distributing fruit evenly throughout the mixture.
- Gently layer the pineapple-pudding blend over the cream cheese surface, maintaining a delicate touch.
- Crown the dessert with a pillowy layer of whipped topping, covering completely.
- Artfully garnish with toasted coconut, chopped nuts, and vibrant maraschino cherries for visual appeal and texture.
- Refrigerate for minimum 4 hours or overnight, allowing flavors to meld and dessert to set completely.
- Slice into precise squares and serve chilled for maximum enjoyment.
Notes
- Toast coconut in a dry skillet over medium heat, stirring constantly to prevent burning and achieve a golden-brown color.
- Swap graham crackers with gluten-free cookies for a celiac-friendly version, ensuring the same buttery, crumbly crust texture.
- Use reduced-fat cream cheese and light whipped topping to create a lighter dessert without compromising taste.
- Make individual servings in small mason jars for a fun, portable party dessert that’s easy to transport and serve.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Cocktails
- Method: Refrigerating
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 225 kcal
- Sugar: 19 g
- Sodium: 115 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg