Description
Pina Colada Lush is a decadent layered dessert inspired by the tropical flavors of a pina colada cocktail. This luscious treat features a graham cracker crust, a creamy coconut cheesecake layer, a pineapple gelatin and vanilla pudding topping, finished with toasted coconut and maraschino cherries. Perfect for gatherings, this dessert combines creamy, fruity, and crunchy textures for a refreshing and indulgent bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 Tbsp butter, melted
Cheesecake Layer
- 2 (8 oz.) blocks cream cheese, softened
- 1/2 cup sugar
- 1 cup coconut milk
- 3 large eggs
- 3/4 cup sweetened shredded coconut
Pineapple Layer
- 2 (3 oz.) boxes pineapple gelatin
- 1/3 cup boiling water
- 2 (3.4 oz.) boxes vanilla instant pudding & pie filling mix
- 2 1/2 cups cold milk
Toppings
- 1 (8 oz.) container whipped topping
- 1 cup sweetened shredded coconut, toasted
- 12 maraschino cherries
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into a greased 9×13-inch baking dish. Bake for about 12 minutes until just golden. Remove and set aside to cool.
- Make the cheesecake layer: In a large bowl, beat softened cream cheese and sugar with an electric mixer until fluffy. Add coconut milk and eggs, continuing to mix until well combined. Stir in the shredded coconut by hand. Pour this cheesecake mixture over the baked crust and bake for 45 minutes at 325°F. Remove and allow to cool completely. Refrigerate for at least 2 hours to set.
- Prepare the pineapple pudding layer: In a small bowl, dissolve the pineapple gelatin packets in 1/3 cup boiling water by whisking until mostly fully melted. In a separate medium bowl, whisk together the dry vanilla pudding mixes and cold milk until smooth. Combine the pineapple gelatin into the vanilla pudding, mixing thoroughly. Pour this pineapple pudding layer over the chilled cheesecake layer and refrigerate for 5 minutes to firm slightly.
- Toast the coconut: Place 1 cup of shredded sweetened coconut in a dry skillet over medium-low heat. Stir continuously until the coconut turns golden brown. Remove from heat and set aside.
- Assemble the topping and chill: Spread the whipped topping evenly over the pineapple pudding layer. Sprinkle the toasted coconut on top and arrange the maraschino cherries decoratively across the bars. Refrigerate the completed dessert for at least 2 hours before serving to allow all layers to fully set and flavors to meld.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and no lumps.
- Be careful while toasting coconut as it can burn quickly; stir constantly and use medium-low heat.
- Chilling time is crucial for the dessert to set properly and for clean slicing into bars.
- This dessert can be made a day ahead, making it ideal for parties and gatherings.
- For a lighter option, consider using reduced-fat cream cheese and whipped topping alternatives.
