These simple Pina Colada Dream Bars will provide you with a style of the tropics! With juicy crushed pineapple, sweetened coconut, and fluffy whipped cream, these pleasant bars are the right summer season deal with! Serve up a batch of those piña colada bars at your subsequent get-together!
I really like Pina Coladas in the summertime! I do know they’re a bit old school, however I simply love the mixture of flavors. It’s such a enjoyable, refreshing drink, and heaven is aware of my summer season wants a tropical aptitude to maintain it attention-grabbing!
These pineapple bars have all of the traditional flavors of a piña colada however in edible kind! Serve it at grad events and yard barbecues, or simply make it for your loved ones to take pleasure in!
All concerning the Coconut
This dessert makes use of coconut taste in a number of alternative ways. You’ll discover it within the cookie crust, within the pudding layer, and on prime of the dessert bars. I like to garnish these bars with toasted coconut. It’s tremendous simple and enhances the flavour. For those who don’t need that a lot coconut, then simply omit it from the crust, they usually’ll nonetheless be actually scrumptious!
To toast the coconut: Preheat the oven to 350°F. Unfold ½ cup of coconut on an ungreased baking sheet. Bake for five minutes, then take away from oven and stir. Return to the oven to bake for one more 2-5 minutes to bake till browned.
Watch rigorously as coconut can burn in a short time. (Baking occasions are estimated as particular person oven temperatures differ.)
Pina Colada Dream Bars Components
Right here’s what you must make this Pina Colada Lush dessert:
Cookie Crust
- Crushed Nilla wafers (about 45 cookies)
- Shredded sweetened coconut – this may be omitted from the crust should you’d like
- Butter
Pudding
- Instantaneous Coconut Pudding
- Milk- I like to recommend entire or 2% milk.
Cheesecake Layer
- Cream cheese, room temperature
- Confectioners’ sugar
- Rum extract (or you may substitute vanilla extract)
- Shredded sweetened coconut
- Lengthy stem or maraschino cherries- for a garnish
- Pineapple tidbits- for a garnish
Different Components
Easy methods to Make Pina Colada Dream Bars
It takes a little bit of time to make these pineapple coconut bars, however they’re so dreamy, it’s value it!
Put together
- First, place the pineapple right into a strainer over a bowl to empty for half-hour. Then put the pineapple onto a plate lined with paper towels to take away further extra liquid. Blot the highest with a paper towel as properly.
- Subsequent, put together an 8 X 8 sq. baking dish by lining it with parchment paper, leaving a couple of 2-inch overhang. This can make it simpler to take away the entire pan of bars to slice. Alternatively, you may spray the baking pan with nonstick spray.
Nilla Wafer Crust
- Place the Nilla Wafer cookies and coconut right into a meals processor or blender to crush them into tremendous crumbs. In a microwaveable medium bowl, soften the butter. Add the melted butter to the cookie crumbs and mix properly.
- Press into the underside of the pan and place into the freezer for at least half-hour to set.
Pudding
In a small bowl, combine the 1 1/2 cups milk with the coconut pudding utilizing a wood spoon or electrical mixer. DO NOT use the 2 cups as directed on the package deal. We would like a firmer pudding. Refrigerate till prepared to make use of.
Cheesecake
Place the cream cheese, confectioners’ sugar, and rum extract into a big bowl. Cream on medium-high pace till smooth and properly mixed, scraping down the perimeters of the bowl as wanted. Fold in 1 cup of the Cool Whip, and blend.
Meeting
- Take away the crust from the freezer and with an offset spatula, place dollops of the cheesecake on prime of the crust and unfold.
- Scatter the pineapple over the cheesecake. Then cowl the pineapple with the ¾ cup of the shredded coconut.
- Place dollops of the pudding over the pineapple and coconut, and gently unfold to the sides with an offset spatula.
- Prime with remaining Cool Whip or Stabilized Whipped Cream.
- Refrigerate for not less than two hours earlier than serving to set.
- To garnish, toast the coconut, the pineapple tidbits, and an extended stem maraschino cherry.
Easy methods to Slice and Serve Dream Bars
Take away the bars from the whole pan by lifting the parchment paper out of the pan. Subsequent, run a big knife underneath sizzling water, dry it off, after which slice by way of the bars, repeating with every lower. This can assist make clear cuts.
Storing Leftover Pina Colada Bars
Maintain these bars coated tightly or in an hermetic container and retailer them within the fridge for a further 2-3 days.
It’s also possible to retailer these within the freezer, tightly wrapped with aluminum foil, or in that hermetic container. Simply ensure to thaw it earlier than you serve.
Extra Dream Bar Recipes
Dream Bars are a few of my hottest recipes! Listed below are some extra which are excellent for summer season:
Pineapple and Coconut Recipes
These scrumptious treats have a tropical twist to maintain your style buds hopping!
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Pina Colada Dream Bars
These simple no bake Pina Colada Dream Bars will provide you with a style of the tropics with crushed pineapple, cheesecake, sweetened coconut, and fluffy whipped cream. It is a layered lush everybody will love.
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Directions
-
Place the pineapple right into a strainer over a bowl to empty for half-hour. Then place onto a plate lined with paper towels to take away further extra liquid, and blot the highest with a paper towel as properly.
-
Put together an 8 X 8 baking dish by lining it with parchment. This can make it simpler to take away the entire pan of bars to slice.
Nilla Wafer Crust
-
Place the Nilla Wafer cookies and coconut right into a meals processor or blender to crush into tremendous crumbs. In a medium microwaveable mixing bowl, soften the butter. Add the cookie / coconut combination and mix properly.
-
Press into the ready baking dish, and place into the freezer for at least half-hour to set.
Cheesecake
-
Place the cream cheese, confectioners’ sugar and rum extract right into a mixing bowl. Cream till smooth and properly mixed, scraping down the perimeters of the bowl as wanted. Fold in 1 cup of the Cool Whip, and blend.
Meeting
-
Take away the crust from the freezer and with an offset spatula, place dollops of the cheesecake on prime of the crust and unfold.
-
Scatter the pineapple over the cheesecake. Then cowl with the ¾ cup of the shredded coconut.
-
Place dollops of the pudding over the pineapple and coconut, and gently unfold to the sides with an offset spatula.
-
Prime with remaining Cool Whip or Stabilized Whipped Cream.
-
Refrigerate for not less than two hours earlier than serving to set.
-
Toast the coconut, and garnish with that, the pineapple tidbits, and lengthy stem cherries.
Notes
- To toast the coconut: Preheat oven to 350°F. Unfold the ½ cup of coconut on an ungreased baking sheet. Bake for five minutes. Take away from oven and stir. Return to the oven to bake for one more 2-5 minutes to bake till browned. Watch rigorously as it may turn into burnt in a short time.
(Baking occasions are estimated as particular person oven temperatures differ.) - If the quantity of coconut on this recipe is a priority, it may be omitted from the crust and you’ll simply use the cookies.
Vitamin
Serving: 1g | Energy: 514kcal | Carbohydrates: 57g | Protein: 6g | Fats: 31g | Saturated Fats: 21g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.3g | Ldl cholesterol: 51mg | Sodium: 325mg | Potassium: 322mg | Fiber: 4g | Sugar: 42g | Vitamin A: 681IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 1mg
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