Description
Tropical pineapple coconut cheesecake delight—creamy, fruity, and irresistibly light. A dreamy no-bake dessert for summer parties or potlucks.
Ingredients
Scale
For the Crust
- 1 box Nilla Wafers
- ¼ cup melted butter
For the Cheesecake Layer
- 1 container no-bake cheesecake filling (store-bought, near the cream cheese section)
- ½ teaspoon coconut extract
For the Pineapple Pudding Layer
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold milk
- 1 (20 oz) can crushed pineapple, well-drained
For the Topping
- 1 container Cool Whip or homemade whipped cream
- ½ cup toasted shredded coconut
- Pineapple tidbits and extra toasted coconut for topping
Instructions
- Prepare the Crust: Crush the Nilla Wafers in a food processor or with a rolling pin until finely ground. Combine the crumbs with melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of a 13×9-inch dish. Refrigerate for 10 minutes to set.
- Make the Cheesecake Layer: In a medium bowl, stir the coconut extract into the no-bake cheesecake filling. Mix until completely smooth and evenly distributed. Carefully spread the coconut cheesecake mixture over the chilled crust in an even layer.
- Prepare the Pineapple Pudding Layer: In a clean bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding thickens, about 2 minutes. Fold the well-drained crushed pineapple into the pudding until evenly combined.
- Layer the Pineapple Pudding: Gently spread the pineapple pudding mixture over the cheesecake layer, using a spatula to smooth the surface.
- Add the Whipped Topping: Spoon a generous layer of Cool Whip (or homemade whipped cream) over the pudding, spreading it all the way to the edges.
- Chill the Dessert: Place the assembled dessert in the refrigerator and chill for at least 1 hour, or until fully set and the layers have firmed up.
- Garnish and Serve: Just before serving, sprinkle the top with ½ cup toasted shredded coconut and decorate with pineapple tidbits and extra toasted coconut as desired. Slice and enjoy!
Notes
- Drain the crushed pineapple thoroughly to prevent excess moisture in the pudding layer.
- Homemade whipped cream can be used instead of Cool Whip for a less sweet topping.
- This dessert can be made up to a day in advance for easy entertaining.
- For easy slicing, wipe your knife clean between cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 370
- Sugar: 27g
- Sodium: 270mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg