Piña Colada Lush Dessert
Light, creamy, and incredibly dreamy, this easy breezy no-bake dessert is perfect for those hot summery months!
Ingredients
Shortbread Cookie Crust:
- 1 (11.2 oz) package Keebler Sandies Shortbread Cookies
- 1 Tablespoon granulated sugar
- 5 Tablespoons butter, melted
Filling and Topping:
- 1 ½ cup heavy cream
- 1 teaspoon vanilla
- 1 cup powdered sugar, divided
- 12 ounces cream cheese
- 1 cup crushed pineapple, undrained
- 1 (3.4 oz) box instant coconut pudding mix
- ½ teaspoon coconut extract
- Pinch salt
To Decorate:
- ⅓ cup Toasted coconut
Instructions
Make the Crust:
- Place the shortbread cookies into a food processor and pulse until finely-crushed. Transfer to a mixing bowl. Add the sugar and butter and use a fork to toss everything together. Pour mixture into a greased 8-inch square baking dish and evenly press the mixture along the bottom of the dish. Place in the refrigerator while you work on the filling.
Make the Filling and Topping:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the vanilla and a 1/2 cup of the powdered sugar, and continue beating on high until stiff peaks form. Transfer whipped cream to another bowl and place in the refrigerator.
- Return mixing bowl to the stand mixer and replace the whisk attachment with the paddle attachment. Place the cream cheese and remaining 1/2 cup of powdered sugar into the mixing bowl and beat until combined.
- Add the crushed pineapple, pudding mix, coconut extract, and salt, and continue mixing until completely incorporated.
- Fold 1 cup of the whipped cream into the pineapple mixture, then spread evenly over the crust. Pour the remaining whipped cream on top of the piña colada layer, and spread evenly. Chill in the refrigerator for at least 4 hours, preferably overnight.
- Just before serving, sprinkle toasted coconut evenly on top. Slice, serve, and enjoy!