Pina Colada Lush

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.

Course Dessert

Cuisine American

Keyword pina colada dessert, pina colada lush

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 416kcal

Author Jessica - Together as Family

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 9x13 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 9x13 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