Pina Colada Lush
Lush desserts are layered, no-bake treats, often featuring a cookie crust, creamy filling, and whipped topping, similar to an icebox cake. They are known for their rich, creamy texture and variety of flavors. The term "lush" often refers to the luscious, creamy layers and decadent taste.
A Pina Colada Lush is a no-bake dessert that combines the flavors of a Pina Colada cocktail – pineapple and coconut – into a layered dessert with a graham cracker crust. It typically includes a creamy layer, a pineapple and coconut mixture, and a whipped topping, often with a graham cracker crust.
Pina Colada Lush
from https://www.tasteofhome.com/
Our pina colada lush recipe takes the tropical flavors of a pina colada—pineapple and coconut—and turns them into a delicious no-bake dessert with a graham cracker crust.
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup packed brown sugar
1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whole milk
1 package (3.4 ounces) instant coconut cream pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1/2 cup sweetened shredded coconut, toasted
Maraschino cherries, optional
Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish.
In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust.
In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping.
Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.
Yield 15 servings
Pina Colada Lush
from https://togetherasfamily.com/
Pina Colada Lush is a layered no bake dessert that tastes like the tropical islands! Perfect summertime dessert with an Oreo cookie layer, pineapple cheesecake layer, coconut vanilla pudding, and whipped topping.
Oreo Cookie Crust
1 package (13.29 oz) Golden Oreos
1/2 cup (1 stick) butter melted
No Bake Pineapple Cheesecake
2 bars (8 oz each) cream cheese room temperature
3/4 cup powdered sugar
1 can (20 oz) crushed pineapple (drained & reserve 1 tablespoon pineapple juice)
1 tablespoon pineapple juice (from the can)
8 ounces Cool Whip thawed
Coconut Vanilla Pudding
2 boxes (3.4 oz each) vanilla instant pudding mix (see notes)
3 cups half and half
1/2 cup sweetened coconut flakes
2 teaspoons coconut extract
Topping & Garnishes
8 ounces Cool Whip thawed
toasted coconut OR coconut flakes
maraschino cherries
Golden Oreo cookie crumbles OR vanilla wafer cookie crumbles
Make The Oreo Crust
Place the Golden Oreos into a food processor and run at high speed until the Oreos have become fine crumbs. Slowly pour in the melted butter while the processor is on low speed, and mix until the crumbs are evenly coated.
Firmly press the crumbs into a 9×13 baking pan, and place the crust in the freezer for 20 minutes.
Make The Pineapple Cheesecake Layer
In a large bowl, using an electric hand mixer, beat the cream cheese and powdered sugar until smooth and combined.
Add in the drained crushed pineapple + the reserved 1 tablespoon pineapple juice, and blend until well combined.
Add the Cool Whip and blend on low speed until thoroughly combined. Evenly spread the pineapple cheesecake mixture over top the cookie crust, making sure to spread it all the way tight to the edges and into the corners of the pan.
Make The Pudding Layer
In a separate bowl, whisk together the instant vanilla pudding mixes and half and half milk. Whisk for 1-2 minutes or until it's combined well and starts to thicken. Stir in the coconut extract and sweetened coconut flakes until combined. Let the pudding rest for 5 minutes (so it can thicken even more).
*I like to run the coconut flakes through a food processor until they're in smaller/finer pieces. My family doesn't love the stringy longer texture of coconut flakes.
Evenly spread the pudding layer over top the cheesecake layer, making sure to spread it all the way to the edges and into the corners.
Whipped Cream & Fridge Time
Evenly spread the Cool Whip over top for the final layer. Cover the baking pan with plastic wrap, or a lid, and refrigerate the pina colada lush dessert for at least 6 hours, or up to overnight is even better.
Serving
When ready to serve, remove the lush from the fridge, and garnish the top with toasted coconut and/or maraschino cherries. Serve the dessert chilled from the fridge.
Servings 18
