At Delish, we ask important questions. Groundbreaking queries like: Can we turn that into a lasagna? We’re already obsessed with
samoa lasagna, peanut butter lasagna, and banana pudding lasagna, so creating a version that transforms your favorite beach drink into a summery layered dessert felt like an obvious next step. Enter this easy no-bake piña colada lasagna. It’s got a base of toasted coconut and crushed graham cracker, layered with a smooth and velvety coconut cream cheese, buttery shortbread cookies, and juicy pineapple Jell-O, echoing the popular frozen drink. Topped with a cloud of whipped cream and a sprinkle of toasted coconut, this dessert will take center stage at any gathering or simply bring a touch of luxury to your everyday life. When you take the first bite, you’ll be transported to a sun-soaked paradise no matter where you are.
The shortcuts are the best part of a no-baked recipe like this one. It leans on store-bought ingredients like shortbread cookies and whipped topping to cut down on the amount of time you’ll need to spend in the kitchen. You can also use store-bought graham cracker crumbs as well as pre-toasted coconut flakes. Feel free to make your life easier however you can!
Ingredients
- 2 c.graham cracker crumbs (200 g.; from about 15 crackers)
- 3 tbsp.granulated sugar
- 1 c.toasted coconut flakes, divided
- 3/4 tsp.kosher salt, divided
- 1/2 c.(1 stick) unsalted butter, melted
- 2(8-oz.) blocks cream cheese, room temperature
- 1 c.sweetened cream of coconut (such as Coco Lopez)
- 3/4 c.confectioners’ sugar
- 1/4 c.sour cream
- 1/4 c.fresh lime juice
- 1(1/4-oz.) packet unflavored gelatin
- 8 3/4 oz.small square shortbread cookies (such as Lorna Doone; about 35 cookies)
- 1 1/4 c.pineapple juice
- 1(3-oz.) box pineapple Jell-O
- 1(20-oz.) can crushed pineapple
- 8 oz.store-bought whipped topping or homemade whipped cream
- Maraschino cherries, for serving
Directions
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- Step 1
In a large bowl, combine graham cracker crumbs, granulated sugar, 1/2 cup coconut, and 1/2 teaspoon salt. Drizzle in butter and stir until combined. Press crumb mixture into the bottom of a 13″x9″ baking dish and freeze until set, about 20 minutes.
- Step 2Meanwhile, in a large bowl, whisk cream cheese, cream of coconut, confectioners’ sugar, sour cream, and remaining 1/4 teaspoon salt until smooth.
- Step 3In a small heatproof bowl, microwave lime juice until warmed through, about 30 seconds. Sprinkle gelatin over lime juice, whisking until gelatin is dissolved. Whisk into cream cheese mixture until blended. Pour lime mixture over frozen crust and refrigerate until layer is set, 1 1/2 to 2 hours.
- Step 4Top coconut-lime layer with an even layer of shortbread cookies; it’s okay if there’s some space between the cookies.
- Step 5In a large heatproof bowl, microwave pineapple juice until warmed through, about 30 seconds. Whisk Jell-O powder into juice until dissolved. Add crushed pineapple and stir to combine. Pour pineapple mixture over cookies and refrigerate until set, about 1 hour, 30 minutes.
- Step 6Top pineapple layer with whipped topping, sprinkle with remaining 1/2 cup coconut, and garnish with cherries.
- Step 1