No-Bake Pina Colada Lush


20 Golden Oreo Cookies or Vanilla Wafers
3 Tbsp. Unsalted Butter, melted
8 oz. Cream Cheese, room temperature
1/4 C. Powdered Sugar
8 oz. Crushed Pineapple, drained
8 oz. Whipped Cream, recipe attached
3.4 oz. Instant Coconut Pudding Mix
1 Cup Milk
1/2 C. Toasted Coconut
Cherries, for garnish

For Whipped Cream:
1 C. Heavy Whipping Cream
1/2 C. Powdered Sugar
2 tsp. Vanilla Extract


1. Crush 20 Oreos or vanilla wafers and mix them with three tablespoons of melted butter. Press into the bottom of an 8 by 8 glass baking dish.
2. In a large bowl, mix together 8 ounces room temperature cream cheese, 4 ounces whipped cream, the powdered sugar, and the pineapple until fully combined. Evenly distribute over the Oreo crust.
3. Mix together the milk and the coconut instant pudding. Let sit for a few minutes before evenly spreading over the cream cheese layer.
4. Top with the remaining 4 ounces of whipped cream and then top with the toasted coconut. Refrigerate for at least 4 hours before serving.

For Whipped Cream:
1. Place the heavy whipping cream and the powdered sugar into a stand mixer fitted with a whisk attachment. Whisk at high speed until peaks begin to form and cream is doubled in size.
2. Add the extract and mix for 7-10 seconds more, or until stiff peaks form. Place in a container and refrigerate. Will hold for about 1 week.

Serves 10-12