Description
This no-bake tropical dessert is layered with coconut pudding, crushed pineapple, and vanilla wafers. A cool and creamy treat that’s perfect for summer gatherings and BBQs!
Ingredients
1 package (3.4 oz) instant coconut cream pudding mix
1 ½ cups whole milk
1 container (8 oz) frozen whipped topping, thawed
1 box (11 oz) vanilla wafer cookies (or graham crackers)
1 can (20 oz) crushed pineapple, well drained
1 cup shredded sweetened coconut
Optional: maraschino cherries, for garnish
Instructions
In a large bowl, whisk coconut cream pudding mix with milk until smooth and thickened.
Fold in half of the whipped topping until combined.
Arrange a single layer of vanilla wafers in a 9×13-inch baking dish.
Spread half of the pudding mixture over the cookies.
Top with half of the drained crushed pineapple.
Repeat layers with remaining cookies, pudding mixture, and pineapple.
Spread remaining whipped topping evenly over the top.
Sprinkle with shredded coconut.
Cover and refrigerate at least 4 hours or overnight for cookies to soften.
Garnish with maraschino cherries before serving, if desired.
Notes
Add chopped pecans or walnuts for extra crunch.
Swap coconut flakes for banana cream pudding if you don’t like coconut.
Add a touch of rum extract for an adult Pina Colada-inspired version.
- Prep Time: 20 minutes
- Category: Dessert, No-Bake
- Method: No-Bake, Refrigerated
- Cuisine: American, Tropical-inspired
