Description
Delightful dessert bars combining tropical coconut and pineapple flavors with a creamy cheesecake filling, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup sugar
- 1 cup coconut milk
- 3 large eggs
- 3/4 cup sweetened shredded coconut
- 2 boxes (3 oz each) pineapple gelatin
- 1/3 cup boiling water
- 2 boxes (3.4 oz each) vanilla instant pudding & pie filling mix
- 2 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1 cup sweetened shredded coconut, toasted
- 12 maraschino cherries
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture into a greased 9×13 inch baking dish and bake for about 12 minutes, or until golden. Let it cool.
- In a large bowl, beat the cream cheese and sugar with an electric mixer until fluffy. Add the coconut milk and eggs, mixing well. Stir in the shredded coconut. Pour this mixture over the cooled crust and bake for 45 minutes. Let it cool completely, then chill in the fridge for 2 hours.
- In a small bowl, mix the pineapple gelatin with boiling water until dissolved. In another medium bowl, whisk the vanilla pudding mix with cold milk until combined. Add the pineapple gelatin mixture and stir until smooth. Spread this layer over the chilled cheesecake and chill for another 5 minutes.
- Toast the shredded coconut in a dry pan over medium-low heat, stirring until golden. Spread the whipped topping over the pineapple layer. Sprinkle the toasted coconut on top and garnish with maraschino cherries.
- Chill for an additional 2 hours before slicing and serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. You can also freeze them for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pina Colada, cheesecake, dessert, tropical, summer treat