Description
ndulge in this easy Pina Colada Lush, a creamy tropical dessert featuring layers of graham cracker crust, coconut pudding, cream cheese, pineapple, and toasted coconut. Perfect for summer gatherings or whenever you crave a sweet escape!
Ingredients
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Crust:
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1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed)
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1/4 cup granulated sugar or brown sugar (or a combo of both)
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6 tbsp unsalted butter, melted (or coconut oil)
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Cream Cheese Layer:
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8 oz cream cheese, softened
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4 oz whipped topping (like Cool Whip)
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1/2 cup powdered sugar
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1 cup crushed pineapple, drained
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Pudding Layer:
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1 box (3.4 oz) instant coconut pudding mix
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1 cup milk
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Remaining drained crushed pineapple
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Topping:
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4 oz whipped topping
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1/2 cup toasted coconut
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Maraschino cherries (optional, for garnish)
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Instructions
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Prepare the Crust
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Crush graham crackers into fine crumbs and mix with melted butter and sugar.
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Press the mixture firmly into an 8×8-inch glass baking dish.
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Make the Cream Cheese Layer
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In a bowl, beat together cream cheese, whipped topping, powdered sugar, and 1 cup of drained pineapple until smooth.
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Spread evenly over the crust.
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Prepare the Pudding Layer
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Mix the coconut pudding mix and milk in a bowl, then stir in the remaining drained pineapple.
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Let sit for a few minutes, then spread over the cream cheese layer.
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Add Toppings & Chill
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Spread the remaining whipped topping evenly over the pudding layer.
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Sprinkle toasted coconut on top.
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Cover and chill for at least 4 hours or overnight for best results.
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Serve & Enjoy!
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Garnish with maraschino cherries before serving, if desired.
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Notes
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Make it for a crowd! Double the recipe and use a 9×13-inch pan.
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For a lighter version, use light cream cheese and sugar-free pudding.
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Add a splash of rum extract for extra Pina Colada flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg