Hawaiian Pineapple Coconut Lush
Servings 16 pieces
Calories 424kcal
Ingredients
- 1 ¾ cup vanilla wafer crumbs
- ½ cup macadamia nuts roughly chopped
- ⅓ cup white chocolate chips
- ½ cup sweetened flaked coconut divided
- ½ cup butter melted
- 2 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 8 oz can crushed pineapple, drained
- 1 16 oz frozen whipped topping thawed, divided
- 2 3.4 oz boxes instant coconut pudding mix
- 4 cups whole milk or half & half
- 16 maraschino cherries with stems
Instructions
- Preheat the oven to 350°F. Lightly spray the bottom of a 13 x 9 inch baking dish with cooking spray.
- In a medium-size mixing bowl toss together the vanilla wafer crumbs, macadamia nuts, white chocolate chips, ¼ cup flaked coconut and melted butter.
- Press firmly onto the bottom of the baking dish. Bake for 20-25 minutes until lightly golden and set. Cool completely.
- Increase the oven temperature to broil. Spread the remaining coconut on a baking sheet. Toast for 4-5 minutes stirring periodically. Do not walk away. Cool completely.
- To assemble: In a medium size mixing bowl using an electric mixer, whip together the cream cheese and powdered sugar until smooth, Mix-in the crushed pineapple and ⅓ of the whipped topping by hand. Spread over the cooled crust.
- In the same bowl, whip together the pudding mix and milk until thickened but pourable. Pour evenly over the pineapple layer.
- Frost the top with the remaining whipped topping. Garnish with toasted coconut and maraschino cherries.
- Chill for 4 hours to set before cutting into pieces. Store leftovers chilled.
Notes
To decorate the top as pictured additional whipped cream will be needed.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 48g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 313mg | Potassium: 127mg | Fiber: 1g | Sugar: 35g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg