pina colada lush

Say hello to summer with this dreamy Pina Colada Lush! A delicious graham cracker crust is topped with a decadent coconut cheesecake layer and creamy pineapple filling. Finish it all off with whipped topping, a sprinkle of toasted coconut, and cherries on top. It&#039;s the ultimate treat for all your summertime fruity-dessert cravings!

Pina Colada Lush

graham cracker crumbs

sugar

butter

cream cheese (room temperature)

coconut milk

eggs (room temperature)

coconut

pineapple gelatin

water

vanilla pudding mix

milk

whipped topping (thawed)

maraschino cherries

Preheat the oven to 325℉ and coat a 9 x 13 baking dish with non-stick cooking spray.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into an even layer in the bottom of the baking dish.

Bake until just golden, about 12 minutes. Remove from the oven and set aside.

For the crust

In a large bowl, use an electric mixer to beat the cream cheese and sugar together until light and fluffy. With the mixer on low, add the coconut milk and eggs and mix until combined. Stir in the shredded coconut.

Spread the cheesecake mixture evenly over the crust and bake until just set, about 40-45 minutes (it is okay if the middle is still a bit jiggly). Remove from oven and allow to cool to room temperature. Once cooled, chill in the refrigerator for 2 hours.

For the coconut cheesecake layer

In a small bowl, whisk together the pineapple gelatin and the boiling water until the gelatin is dissolved. Set aside.

In a large mixing bowl, whisk together the vanilla pudding mix and milk for 2 minutes. Whisk the pineapple gelatin into the vanilla pudding until completely combined.

Pour the pineapple mixture evenly over the chilled cheesecake layer. Return to the refrigerator to chill while you toast the coconut.

For the pineapple layer

Place 1 cup of shredded coconut in a dry pan. Heat over medium-low heat, stir constantly, until the coconut is golden brown. Remove from heat and set aside.

Remove the pan from the refrigerator and spread the whipped topping evenly over the pineapple layer. Sprinkle with toasted coconut and top with maraschino cherries.

Chill for at least 2 hours, or until ready to serve.

For the topping

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