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Pineapple Lush Cake

Pineapple Lush Cake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups vanilla wafer crumbs (about 50 wafers)
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 can (20 oz) crushed pineapple, drained very well
  • 1 box (3.4 oz) instant coconut cream pudding mix
  • 1 1/2 cups cold whole milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • Optional: 1/4 cup toasted coconut flakes, for garnish

Method
 

  1. Combine vanilla wafer crumbs and melted butter; press firmly into an ungreased 9x13-inch dish. Refrigerate 10 minutes.
  2. Beat cream cheese and powdered sugar until smooth; spread over crust. Refrigerate 10 minutes.
  3. Spread drained crushed pineapple evenly over cream cheese layer. Blot any excess juice.
  4. Whisk pudding mix and cold milk for 2 minutes; let stand 5 minutes. Fold in half of the whipped topping, then spread over pineapple.
  5. Top with remaining whipped topping and garnish with toasted coconut. Cover and refrigerate at least 4 hours before slicing.

Notes

Plan on at least 4 hours of chilling time; overnight is even better. Use canned pineapple, not fresh, to ensure the pudding sets properly.