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.
Make The Coconut 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).
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.
Topping & Fridge : 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.
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