Description

Pina Colada Lush is a decadent no-bake dessert layered with a buttery graham cracker crust, a creamy pineapple and cream cheese mixture, and a luscious coconut pudding topping. Finished with whipped topping, toasted coconut, and maraschino cherries, it’s a refreshing tropical treat perfect for summer gatherings or anytime you crave a sweet, creamy delight.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs (12 full sheet graham crackers, crushed)
¼ cup granulated sugar or brown sugar (or a combination of both)
6 tablespoons unsalted butter, melted (or salted butter or coconut oil, melted with a dash of salt)

Cream Cheese Layer

8 oz cream cheese, room temperature (Philadelphia recommended)
¼ cup powdered sugar
½ cup whipped topping
1 cup crushed pineapple, drained (from 20 oz total)

Coconut Pudding Layer

3.4 oz instant coconut pudding mix
1 cup milk of choice
Remaining drained crushed pineapple (about 3/4 cup from the 20 oz can)

Toppings

Remaining whipped topping (approximately ¼ cup)
½ cup toasted coconut
Maraschino cherries for garnish

Instructions

Prepare the crust: In a medium bowl, combine 1 ½ cups crushed graham cracker crumbs, 6 tablespoons melted unsalted butter, and ¼ cup sugar until the mixture is sandy and holds together when pressed. Press this mixture evenly into the bottom of an 8×8 inch glass baking dish to form the crust.
Make the cream cheese layer: In a large mixing bowl, beat together 8 ounces room temperature cream cheese, ¼ cup powdered sugar, ½ cup whipped topping, and 1 cup drained crushed pineapple until smooth and fully combined. Spread this mixture evenly over the graham cracker crust.
Prepare the coconut pudding layer: In the same or a clean bowl, whisk together 3.4 ounces instant coconut pudding mix with 1 cup milk until thickened. Stir in the remaining drained crushed pineapple. Let the mixture sit for a few minutes to set slightly, then spread it evenly over the cream cheese layer.
Add the toppings: Spread the remaining whipped topping over the coconut pudding layer. Sprinkle ½ cup toasted coconut evenly on top.
Chill and serve: Refrigerate the dessert for at least 4 hours or overnight to allow it to set fully. Before serving, garnish with maraschino cherries as desired. Slice and enjoy your Pina Colada Lush!

Notes

Use full-fat cream cheese and whipped topping for the creamiest texture.
Ensure pineapple is well drained to prevent a watery dessert.
Allow the coconut pudding to set properly for best layering and texture.
To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
This dessert is best refrigerated and served chilled.
Can be made a day ahead for convenience and improved flavor melding.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Pina Colada Lush, no bake dessert, tropical dessert, pineapple dessert, coconut pudding dessert, graham cracker crust dessert