Pina Colada Lush

By srumbel

Ingredients

• 20 golden Oreo cookies
• 3 tablespoons unsalted butter, melted
• 8 oz cream cheese, room temperature (I used Philadelphia)
• 1/4 cup powdered sugar
• 8 oz crushed pineapple, drained (can also use 1/3 cup drained crushed pineapple)
• 8 oz whipped topping
• 3.4 oz instant coconut pudding mix
• 1 cup milk (I used skim)
• 1/2 cup toasted coconut
• cherries for garnish

Preparation

Step 1

Crush 20 golden Oreos and mix them with three tablespoons of melted unsalted butter. Press into the bottom of an 8 by 8 glass baking dish.
In a large bowl, mix together 8 ounces room temperature cream cheese, 4 oz whipped topping, and the pineapple until fully combined. Evenly distribute over the Oreo crust.
Mix together the milk and the coconut instant pudding (you can even use the same bowl as from the cream cheese mixture without cleaning it). Let it sit for a few minutes before evenly spreading over the cream cheese layer.
Top with the remaining 4 oz of whipped topping and then top with the toasted coconut. Refrigerate for a few hours before serving.