This post may contain affiliate links, view our disclosure policy.

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.

Slice of the layered lush dessert

Pina Colada Lush (Layered Dessert Lasagna Recipe)

Get whisked away to the warm tropics with this Pina Colada Lush dessert! Cool and creamy with all the summertime flavors – like coconut and pineapple.

A lush dessert is a layered dessert that is completely no bake and is layered into a 9×13 baking pan. The layers traditionally consist of a cookie crumb layer, no bake cheesecake layer, pudding, and then whipped topping.

I love lush desserts, also called dessert lasagnas, because they are simple to make, always taste delicious, and there are so many varieties of lush desserts that you can make – like Coconut Cream Lush, Oreo Lush, White Chocolate Lasagna, or Strawberry Lush.

Inside of the pan of lush dessert with pieces cut out so you can see the layers.

Ingredients Needed

  1. Golden Oreos
  2. Melted Butter

No Bake Pineapple Cheesecake Layer

  1. Cream Cheese : Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
  2. Powdered Sugar
  3. Crushed Pineapple : Drain the juice really well and make sure to reserve 1 tablespoon of the pineapple juice to add in with the crushed pineapple. Use a colander to drain the pineapple juices.
  4. Cool Whip

Coconut Vanilla Pudding

  1. Vanilla Instant Pudding Mix
  2. Half and Half : It’s important to use a higher fat milk, like half and half, to help thicken the pudding layer in the dessert. Heavy cream also works really well and possibly whole milk. I would not use anything lower in fat than whole milk.
  3. Coconut Extract
  4. Sweetened Coconut Flakes : I like to run these through a food processor to get them into smaller crumbs. My family doesn’t love the longer stringy texture of coconut.

Toppings & Garnishes

  1. Cool Whip
  2. Toasted Coconut : Optional garnish if wanted.
  3. Maraschino Cherries : Optional garnish if wanted.
Ingredients

How To Make Pina Colada Dessert Lasagna (Printable Recipe Card)

Make The Cookie 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.

process images

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.

process images

Make The Coconut 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).

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.

process images

Topping & Fridge : 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.

process images

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.

How To Toast Coconut

Preheat the oven to 325 degrees F. Spread out 1/2 cup (or more if wanted) of sweetened coconut flakes evenly into a 9×13 baking pan or cookie sheet. Bake for 5-7 minutes or until the coconut has turned golden brown. Stir the coconut one or two times during the cook time to ensure it’s not burning.

process images
process images

Can I Use Coconut Cream Instant Pudding Instead?

Yes! This is something that I actually usually use whenever I make this Pina Colada no bake dessert. I love the extra coconut flavor – use two boxes (3.4 oz each) of coconut cream instant pudding mix and whisk it with the half and half milk. It is optional as to whether or not you want to also add the coconut extract and coconut flakes if using the coconut pudding mix. I still like adding about 1 teaspoon coconut extract but I opt to leave out the coconut flakes.

A serving of this dessert with a fork bite taken out of it.

Can I Make Homemade Whipped Cream Instead of Cool Whip?

Yes you can! Each tub of Cool Whip has 3 cups of whipped topping in it. To replace 8 ounces of Cool Whip you will need to add 1.5 cups heavy whipping cream + 1/2 cup powdered sugar and beat until stiff peaks form, this takes about 5 minutes or so.

To elevate the pina colada flavor, add 1 teaspoon rum extract to the whipped cream for the final layer. Either stir it into the Cool Whip or add it in with the heavy cream + powdered sugar if you’re making your own.

A spoon holding up a slice of the dessert lasagna over top the pan.

How To Store Leftovers

Store any leftover lush dessert inside the fridge for up to 4 days. The cookie crust will start to soften the longer it sits in the fridge, and the layers may give off some liquid.

This desert is best served within 24 hours of making it for the freshest and best texture. But leftovers keep really well for a few days afterwards.

I don’t recommend freezing this dessert as the layers will take on a different texture once frozen and thawed.

Picture of the pan of lush dessert

Recipe Tips For This Pina Colada No Bake Dessert

  • Serve the dessert chilled straight form the fridge. As the dessert sits out at room temperature, it will soften slightly making it harder to serve. I recommend serving the desert straight form the fridge and store the dessert inside the fridge.
  • Garnish ideas for the top include; toasted coconut, Golden Oreo cookie crumbs, Graham cracker or Nilla Wafer crumbs, maraschino cherries, additional crushed pineapple, or just leave the top plain just with the whipped cream.
  • Add the garnishes on the dessert right before serving and NOT before the 6 hour minimum chill time. Or you can garnish each slice when serving, rather than vanishing the whole dessert inside the pan.
A piece of the no bake dessert on a plate.

More No Bake Layered Desserts You’ll Love

Slice of the layered lush dessert
Together As Family Logo

Pina Colada Lush


Author Jessica – Together as Family
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Servings 18
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.

Ingredients
  

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

Instructions

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.
    1 package (13.29 oz) Golden Oreos, 1/2 cup (1 stick) butter
  • 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.
    2 bars (8 oz each) cream cheese, 3/4 cup powdered sugar
  • Add in the drained crushed pineapple + the reserved 1 tablespoon pineapple juice, and blend until well combined.
    1 can (20 oz) crushed pineapple, 1 tablespoon pineapple juice
  • 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.
    8 ounces Cool Whip

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.
    2 boxes (3.4 oz each) vanilla instant pudding mix, 3 cups half and half, 1/2 cup sweetened coconut flakes, 2 teaspoons coconut extract
  • 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.
    8 ounces Cool Whip

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.
    toasted coconut OR coconut flakes, maraschino cherries, Golden Oreo cookie crumbles OR vanilla wafer cookie crumbles

Notes

Don’t Want To Use Cool Whip? : Each tub of Cool Whip has 3 cups of whipped topping in it. To replace 8 ounces of Cool Whip you will need to add 1.5 cups heavy whipping cream + 1/2 cup powdered sugar and beat until stiff peaks form, this takes about 5 minutes or so.
To elevate the pina colada flavor, add 1 teaspoon rum extract to the whipped cream for the final layer. Either stir it into the Cool Whip or add it in with the heavy cream + powdered sugar if you’re making your own. Or add some coconut extract to the whipped cream to elevate the coconut flavors. 
Garnishes : Add the garnishes on the dessert right before serving and NOT before the 6 hour minimum chill time. Or you can garnish each slice when serving, rather than vanishing the whole dessert inside the pan. Garnish ideas include maraschino cherries, Oreo cookie crumbles, toasted coconut flakes, Nilla wafer crumbs. 
Use Coconut Cream Instant Pudding Instead : This is something that I actually usually use whenever I make this Pina Colada no bake dessert. I love the extra coconut flavor – use two boxes (3.4 oz each) of coconut cream instant pudding mix (instead of the vanilla) and whisk it with the half and half milk. It is optional as to whether or not you want to also add the coconut extract and coconut flakes if using the coconut pudding mix. I still like adding about 1 teaspoon coconut extract but I opt to leave out the coconut flakes.
How To Toast Coconut : Preheat the oven to 325 degrees F. Spread out 1/2 cup (or more if wanted) of sweetened coconut flakes evenly into a 9×13 baking pan or cookie sheet. Bake for 5-7 minutes or until the coconut has turned golden brown. Stir the coconut one or two times during the cook time to ensure it’s not burning.
 

Nutrition

Calories: 416kcal | Carbohydrates: 45g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 319mg | Potassium: 186mg | Fiber: 1g | Sugar: 34g | Vitamin A: 705IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg
Rate this Recipe Pin Recipe Share Recipe

Did You Make This Recipe?

I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

Did you love this recipe?

Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating