2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup packed brown sugar
1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whole milk
1 package (3.4 ounces) instant coconut cream pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1/2 cup sweetened shredded coconut, toasted
Maraschino cherries, optional
1. Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish.
2. In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust.
3. In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping.
4. Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.
TOTAL TIME: Prep/Bake: 20 min. + chilling
YIELD: 15 servings.
Pina calada lush is such a fantastic warm weather dessert—it's so light and refreshing, and a breeze to make! I love how the tart pineapple pairs with the sweet coconut.
1 piece: 324 calories, 18g fat (12g saturated fat), 35mg cholesterol, 251mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 3g protein.