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Pina Colada Lush

A creamy, no-bake dessert that captures the tropical flavors of pineapple and coconut, perfect for any gathering.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 9 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs for the crust
  • 0.5 cups Melted butter to bind the crust together
For the filling
  • 8 ounces Cream cheese, softened for creaminess
  • 1 cups Powdered sugar for sweetness
  • 8 ounces Cool Whip to add fluffy texture
  • 1 cups Pineapple tidbits to bring it home to the tropical side
  • 1 cups Shredded coconut because you can never have too much coconut!

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press the mixture into the bottom of a 9x9-inch dish to create a firm and uniform crust. Set aside.
  2. In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Gradually add in the powdered sugar, mixing thoroughly until no lumps remain.
  3. Gently fold the Cool Whip into the cream cheese mixture until well combined, creating a fluffy and creamy layer.
  4. Stir in the pineapple tidbits and shredded coconut, ensuring they are evenly dispersed throughout the mixture.
  5. Pour the creamy mixture over the prepared crust, spreading it evenly with a spatula. Smooth out the top for a neat appearance.
  6. Refrigerate the dish for at least 4 hours, allowing the flavors to meld and the dessert to set. After chilling, slice and serve, topping with additional shredded coconut if desired.

Notes

For best results, ensure your cream cheese is at room temperature and be gentle when folding in the Cool Whip to maintain its airy texture. This dessert can be stored in the refrigerator for up to 3 days.