Piña Colada Lasagna

Name: Piña Colada Lasagna
Prep time: 20 min
Cook time: 3 h 50 min
Total time: 4 h 10 min
Yield: 12 servings
Ingredients: 2 c. graham cracker crumbs (200 g.; from about 15 crackers); 3 tbsp. granulated sugar; 1 c. toasted coconut flakes, divided; 3/4 tsp. kosher salt, divided; 1/2 c. (1 stick) unsalted butter, melted; 2 (8-oz.) blocks cream cheese, room temperature; 1 c. sweetened cream of coconut (such as Coco Lopez); 3/4 c. confectioners’ sugar; 1/4 c. sour cream; 1/4 c. fresh lime juice; 1 (1/4-oz.) packet unflavored gelatin; 8 3/4 oz. small square shortbread cookies (such as Lorna Doone; about 35 cookies); 1 1/4 c. pineapple juice; 1 (3-oz.) box pineapple Jell-O; 1 (20-oz.) can crushed pineapple; 8 oz. store-bought whipped topping or homemade whipped cream; Maraschino cherries, for serving

12 servings

servings

20 minutes

active time

4 hours 10 minutes

total time

Start Cooking

Ingredients

2 c. graham cracker crumbs (200 g.; from about 15 crackers)

3 tbsp. granulated sugar

1 c. toasted coconut flakes, divided

3/4 tsp. kosher salt, divided

1/2 c. (1 stick) unsalted butter, melted

2 (8-oz.) blocks cream cheese, room temperature

1 c. sweetened cream of coconut (such as Coco Lopez)

3/4 c. confectioners’ sugar

1/4 c. sour cream

1/4 c. fresh lime juice

1 (1/4-oz.) packet unflavored gelatin

8 3/4 oz. small square shortbread cookies (such as Lorna Doone; about 35 cookies)

1 1/4 c. pineapple juice

1 (3-oz.) box pineapple Jell-O

1 (20-oz.) can crushed pineapple

8 oz. store-bought whipped topping or homemade whipped cream

Maraschino cherries, for serving

Directions

In a large bowl, combine graham cracker crumbs, granulated sugar, 1/2 cup coconut, and 1/2 teaspoon salt. Drizzle in butter and stir until combined. Press crumb mixture into the bottom of a 13"x9" baking dish and freeze until set, about 20 minutes.

Meanwhile, in a large bowl, whisk cream cheese, cream of coconut, confectioners’ sugar, sour cream, and remaining 1/4 teaspoon salt until smooth.

In a small heatproof bowl, microwave lime juice until warmed through, about 30 seconds. Sprinkle gelatin over lime juice, whisking until gelatin is dissolved. Whisk into cream cheese mixture until blended. Pour lime mixture over frozen crust and refrigerate until layer is set, 1 1/2 to 2 hours.

Top coconut-lime layer with an even layer of shortbread cookies; it’s okay if there’s some space between the cookies.

In a large heatproof bowl, microwave pineapple juice until warmed through, about 30 seconds. Whisk Jell-O powder into juice until dissolved. Add crushed pineapple and stir to combine. Pour pineapple mixture over cookies and refrigerate until set, about 1 hour, 30 minutes.

Top pineapple layer with whipped topping, sprinkle with remaining 1/2 cup coconut, and garnish with cherries.

Nutrition

Serving Size

Calories

666

Total Fat

42 g

Saturated Fat

26 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

76 mg

Sodium

423 mg

Total Carbohydrate

66 g

Dietary Fiber

2 g

Total Sugars

49 g

Protein

7 g