Why You’ll Love This Recipe
This Piña Colada Lasagna is the perfect balance of creamy, fruity, and crunchy, making it a delightful summer dessert. It’s incredibly easy to make, requiring just 25 minutes of prep time and no baking. The layers of cream cheese, coconut, pineapple, and whipped topping come together to create a tropical indulgence that’s sure to become a favorite. Plus, it’s a great make-ahead option, giving you more time to enjoy the day.
Ingredients
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 can (14 oz) crushed pineapple, drained
- 1 cup coconut cream
- 2 cups whipped topping
- ½ cup shredded sweetened coconut
- ¼ cup maraschino cherries, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9×13 inch dish to form the crust.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Add coconut cream and mix until well combined.
- Fold in 1 cup of whipped topping into the cream cheese mixture until light and fluffy.
- Spread half of the cream cheese mixture over the graham cracker crust. Top with half of the drained crushed pineapple and sprinkle with half of the shredded coconut.
- Repeat the layers with the remaining cream cheese mixture, pineapple, and coconut. Finish with a layer of whipped topping.
- Chill in the refrigerator for at least 2 hours before serving. Garnish with maraschino cherries if desired.
Servings and Timing
- Servings: 8
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (plus 2 hours chill time)
Variations
- Tropical Fruit Addition: Add diced mango, banana, or kiwi between the layers for extra tropical flavor.
- Rum Flavor: If you’d like an alcoholic twist, add a splash of rum to the cream cheese mixture or drizzle over the top.
- Vegan Version: Substitute the cream cheese and whipped topping with non-dairy alternatives like coconut cream and dairy-free whipped topping.
- Chocolate Piña Colada Lasagna: Add a layer of chocolate ganache or drizzle melted chocolate over the layers for a rich, decadent twist.
- Crunchy Layers: Add toasted coconut flakes or even crushed nuts to the layers for added crunch.
Storage/Reheating
- Storage: Store the Piña Colada Lasagna in an airtight container in the refrigerator for up to 3 days.
- Reheating: This is a no-bake dessert, so there’s no need to reheat. Simply chill and serve cold!
FAQs
1. Can I make this Piña Colada Lasagna in advance?
Yes, this is the perfect make-ahead dessert! Prepare it the day before and let it chill in the fridge for a few hours or overnight for the best results.
2. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it. Keep in mind that fresh pineapple may not be as juicy as canned, so be sure to press out any excess moisture.
3. Can I use a different type of crust?
Absolutely! If you prefer, you can use crushed vanilla wafers, shortbread cookies, or even graham cracker crumbs mixed with toasted coconut for the crust.
4. Is it possible to make this without coconut cream?
Yes, you can substitute coconut cream with coconut milk, but coconut cream will give you a richer, creamier texture.
5. How can I make this recipe dairy-free?
To make this dessert dairy-free, substitute the cream cheese and whipped topping with dairy-free alternatives, such as coconut cream and non-dairy whipped topping.
6. Can I make this Piña Colada Lasagna without the maraschino cherries?
Yes, the maraschino cherries are just a garnish, so feel free to skip them if you prefer or use a different fruit, like fresh berries.
7. How can I make the lasagna extra coconut-flavored?
Increase the amount of shredded coconut and coconut cream for a stronger coconut flavor. You can also add coconut extract to the cream cheese mixture for an extra coconut punch.
8. Can I freeze Piña Colada Lasagna?
You can freeze this dessert, but keep in mind that the texture of the whipped topping may change slightly after freezing. To freeze, cover the lasagna tightly and store for up to a month. Thaw in the fridge before serving.
9. Can I use light cream cheese?
Yes, light cream cheese can be used as a substitute, but it may affect the texture slightly. Regular cream cheese gives a richer, creamier texture.
10. Can I serve this without chilling?
While you can technically serve this immediately, the flavors will be much better after chilling for at least 2 hours to allow the layers to set and meld together.
Conclusion
This Piña Colada Lasagna is a tropical, refreshing dessert that combines all the flavors of a piña colada into a delicious, layered treat. It’s simple to prepare, requires no baking, and can be made ahead of time for a hassle-free dessert. With its creamy filling, sweet pineapple, and crunchy graham cracker crust, this dessert is guaranteed to be a hit at any gathering.
Piña Colada Lasagna
Enjoy a tropical twist on a classic dessert with this Piña Colada Lasagna! With layers of coconut, pineapple, and graham crackers, this no-bake dessert mimics the flavors of a piña colada cocktail. It’s a refreshing, creamy, and crunchy indulgence that’s perfect for summer parties, gatherings, or any occasion where you want to impress your guests.
- Prep Time: 25 minutes
- Total Time: 25 minutes (plus 2 hours chill time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical, American
- Diet: Vegetarian
Ingredients
2 cups crushed graham crackers
½ cup unsalted butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 can (14 oz) crushed pineapple, drained
1 cup coconut cream
2 cups whipped topping
½ cup shredded sweetened coconut
¼ cup maraschino cherries, for garnish (optional)
Instructions
-
In a medium bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9×13 inch dish to form the crust.
-
In a large bowl, beat cream cheese and powdered sugar until smooth. Add coconut cream and mix until well combined.
-
Fold in 1 cup of whipped topping into the cream cheese mixture until light and fluffy.
-
Spread half of the cream cheese mixture over the graham cracker crust. Top with half of the drained crushed pineapple and sprinkle with half of the shredded coconut.
-
Repeat the layers with the remaining cream cheese mixture, pineapple, and coconut. Finish with a layer of whipped topping.
-
Chill in the refrigerator for at least 2 hours before serving. Garnish with maraschino cherries if desired.
Notes
Marinating overnight will deepen the flavors and make the layers set better.
For a dairy-free version, substitute the cream cheese and whipped topping with non-dairy options like coconut cream and dairy-free whipped topping.
You can increase the coconut flavor by adding coconut extract to the cream cheese mixture or more shredded coconut.
