▢1 package (13.29 oz) Golden Oreos
▢1/2 cup (1 stick) butter melted
No Bake Pineapple Cheesecake
▢2 bars (8 oz each) cream cheese room temperature
▢3/4 cup powdered sugar
▢1 can (20 oz) crushed pineapple (drained & reserve 1 tablespoon pineapple juice)
▢1 tablespoon pineapple juice (from the can)
▢8 ounces Cool Whip thawed
Coconut Vanilla Pudding
▢2 boxes (3.4 oz each) vanilla instant pudding mix (see notes)
▢3 cups half and half
▢1/2 cup sweetened coconut flakes
▢2 teaspoons coconut extract
Topping & Garnishes
▢8 ounces Cool Whip thawed
▢toasted coconut OR coconut flakes
▢maraschino cherries
▢Golden Oreo cookie crumbles OR vanilla wafer cookie crumbles
Instructions
Make The Oreo Crust
Place the Golden Oreos into a food processor and run at high speed until the Oreos have become fine crumbs. Slowly pour in the melted butter while the processor is on low speed, and mix until the crumbs are evenly coated.
1 package (13.29 oz) Golden Oreos,1/2 cup (1 stick) butter
Firmly press the crumbs into a 9×13 baking pan, and place the crust in the freezer for 20 minutes.
Make The Pineapple Cheesecake Layer
In a large bowl, using an electric hand mixer, beat the cream cheese and powdered sugar until smooth and combined.
2 bars (8 oz each) cream cheese,3/4 cup powdered sugar
Add in the drained crushed pineapple + the reserved 1 tablespoon pineapple juice, and blend until well combined.
1 can (20 oz) crushed pineapple,1 tablespoon pineapple juice
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.
8 ounces Cool Whip
Make The 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).
*I like to run the coconut flakes through a food processor until they’re in smaller/finer pieces. My family doesn’t love the stringy longer texture of coconut flakes.
2 boxes (3.4 oz each) vanilla instant pudding mix,3 cups half and half,1/2 cup sweetened coconut flakes,2 teaspoons coconut extract
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.
Whipped Cream & Fridge Time
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.
8 ounces Cool Whip
Serving
When ready to serve, remove the lush from the fridge, and garnish the top with toasted coconut and/or maraschino cherries. Serve the dessert chilled from the fridge.
toasted coconut OR coconut flakes,maraschino cherries,
