Description

Pina Colada Lush is a layered, no-bake dessert inspired by the tropical flavors of the classic pina colada cocktail. It features a buttery graham cracker crust topped with a creamy cream cheese layer, a rich coconut cream pudding mix blended with crushed pineapple, and a final topping of whipped topping and toasted shredded coconut. Perfectly chilled, this refreshing dessert serves up to 15 and is ideal for gatherings and warm-weather occasions.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

Cream Cheese Layer

8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip), thawed
1 tsp rum extract (or 1 tbsp rum, optional)

Pudding Layer

2 (3.4 oz) boxes instant coconut cream pudding mix
3 cups cold milk
1 cup crushed pineapple, drained

Topping

2 cups whipped topping (like Cool Whip), thawed
½ cup sweetened shredded coconut, toasted
¼ cup pineapple chunks (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until fully combined. Press this mixture evenly into the bottom of a 9×13-inch baking dish. Place in the refrigerator for 15 minutes to allow the crust to set firmly.
Make the cream cheese layer: In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Gently fold in 1 cup of the whipped topping and the rum extract or rum, if using. Spread this mixture evenly over the chilled graham cracker crust.
Prepare the pudding layer: In a separate bowl, whisk together the instant coconut cream pudding mix and cold milk for about 2 minutes until the pudding thickens. Stir in the drained crushed pineapple. Spread this pudding mixture evenly over the cream cheese layer.
Add the topping: Evenly spread 2 cups of whipped topping over the pudding layer. Sprinkle the top with toasted shredded coconut. Optionally, garnish with pineapple chunks for added visual appeal and flavor.
Chill and serve: Refrigerate the dessert for at least 4 hours or preferably overnight to allow all layers to set perfectly. Once chilled, slice into squares and serve cold. Enjoy this tropical treat!

Notes

Use full-fat cream cheese and whipped topping for the richest texture.
Ensure the crushed pineapple is well-drained to avoid a soggy pudding layer.
For an adult version, adding rum brings a deeper flavor but can be omitted or replaced with rum extract for a non-alcoholic option.
To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden brown, stirring occasionally.
This dessert can be made a day in advance to allow flavors to meld.
Store leftovers refrigerated and consume within 3 days for best freshness.