These Easy No Bake Pina Colada Bars are layers of creamy goodness that are loaded with cream cheese, pudding, cool whip, pineapple, and coconut, piled on top of a crushed Golden Oreos crust.
Pina Colada No Bake Bars
Here in Alabama we are right in the middle of our usual hot and humid summer. And I mean steaming hot! So a cool refreshing no bake dessert like these Pina Colada Bars are a favorite.
Scroll to bottom for printable recipe.
How To Make Pina Colada Bars
Gather your ingredients and let's get started on this delicious dessert. See full ingredient list and printable recipe below.
Prepare a 8x8 baking dish. If you would like to lift the bars out of the dish, line it with a sheet of foil or wax paper.
In a large food processor, add the Oreos and butter and pulse them until fully grounded up and combined.
Press the mixture into the bottom of your prepared dish.
Prepare the next layer: In a large mixing bowl, mix the cream cheese, half of the Cool Whip, powdered sugar and the pineapple (drained).
Spread the mixture over the cookie base.
In the same bowl, combine the milk and coconut pudding mix. Stir together and then allow it to sit for a few minutes to thicken. Once thickened, spread the pudding mixture over the top of the cream cheese layer.
Spread the remaining of your whipped topping all across the top and add the shredded coconut.
Refrigerate for a few hours before slicing into bars. Garnish with a cherry.
Easy Pina Colada No Bake Bars
Ingredients
- 1/2 cup sweetened shredded coconut
- 1 cup milk
- 3.4 ounce Coconut Cream instant pudding mix
- 8 ounce Cool whip
- 8 ounce crushed pineapple
- 1/4 cup powdered sugar
- 8 ounce cream cheese
- 3 tbsp butter – melted
- 20 Oreos – golden variety
- Maraschino Cherries, for garnish
Instructions
- Prepare a 8x8 baking dish. If you would like to lift the bars out of the dish, line it with a sheet of foil or wax paper.
- In a large food processor, add the Oreos and butter and pulse them until fully grounded up and combined. Press the mixture into the bottom of your prepared dish.
- Prepare the next layer: In a large mixing bowl, mix the cream cheese, half of the Cool Whip, powdered sugar and the pineapple (drained). Spread the mixture over the cookie base.
- In the same bowl, combine the milk and coconut pudding mix. Stir together and then allow it to sit for a few minutes to thicken. Once thickened, spread the pudding mixture over the top of the cream cheese layer.
- Spread the remaining of your whipped topping all across the top. Garnish with the shredded coconut and top your bars with a cherry.
- Refrigerate for a few hours before slicing into bars.
Jennifer
Saturday 29th of June 2019
I cannot wait to try this!! Sounds delicious and no baking makes it even better sounding!! I’d like some southern recipes from you!! Not just desert but breakfast, lunch, and dinner!!