Pina Colada Lush
A delicious and creamy Pina Colada Lush dessert that captures the tropical flavor in every layer.
Equipment
- 9"x13" baking dish
- mixing bowl
- whisk
- Skillet
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons melted butter
Filling
- 8 oz cream cheese room temperature
- 0.5 cups granulated sugar for filling
- 1 cups coconut milk
- 3 large eggs room temperature
- 0.75 cups sweetened shredded coconut
Topping
- 6 oz pineapple gelatin
- 0.33 cups boiling water
- 6.8 oz instant vanilla pudding mix
- 2.5 cups milk
- 1 cups sweetened shredded coconut for topping
- 8 oz whipped topping thawed
- 12 pieces maraschino cherries for garnish
Instructions
Preparation
- Preheat the oven to 325°F and coat a 9×13 baking dish with non-stick spray.
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into dish and bake for 12 minutes until golden; set aside.
- Beat cream cheese and ½ cup sugar until light and fluffy. Mix in coconut milk, eggs, and shredded coconut. Spread over crust and bake for 40–45 minutes until just set. Cool and chill for 2 hours.
- Whisk pineapple gelatin with boiling water until dissolved. In another bowl, whisk vanilla pudding mix and milk for 2 minutes, then add gelatin and blend. Pour over chilled cheesecake layer and refrigerate.
- Toast 1 cup shredded coconut in a dry skillet until golden. Spread whipped topping over pineapple layer, sprinkle toasted coconut, and top with cherries. Chill for at least 2 hours before serving.
Notes
This dessert is best served chilled and can be garnished with additional cherries and coconut if desired.
Nutrition
Serving: 1barCalories: 580kcalCarbohydrates: 82gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 45gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg
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