Piña Colada Bars

The summer has been pretty mild here so far in North Carolina. Last summer we were hitting well into the hundreds and the humidity was killer! We have had a lot of rain so far. But back in my hometown of Utah they are hitting record breaking temperatures. One thing that I love about summer is no bake desserts. Having a cool, delicious, and refreshing summer dessert is the best. And these Piña Colada Bars were fantastic!

pinacoladafinal1I love that you can make a big 9×13 pan of these and they feed a large crowd. But they didn’t last long around here. Feeding 6 guys the pan lasted maybe 5 minutes. They all thought they were amazing!

pinacolada2finalThey have a delicious vanilla wafer crust. I loved how the center had maraschino cherries and pineapple chunks. It was perfect inside the creamy and delicious cool whip and cream cheese coconut filling! The coconut on top of these bars were the perfect touch and reminded me exactly of a piña colada!

pina4final

4.5 from 2 reviews

Piña Colada Bars
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Delicious no bake piña colada bars that are the perfect summer treat!
Ingredients
  • 60 Vanilla Wafers, crushed
  • 4 TBS butter, melted
  • 16 oz (2 (8 oz) blocks) cream cheese, softened
  • ½ cup cream of coconut
  • 8 oz Cool Whip, thawed
  • 8 oz can crushed pineapple in juice, with the juice drained
  • 10 oz jar maraschino cherries, drained and diced
  • 1 cup sweetened shredded coconut

Instructions
  1. In a large bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9×13 pan.
  2. Beat together in your mixer cream cheese, and cream of coconut until smooth. Fold in the cool whip until combined.
  3. Gently fold in pineapple and cherries and spread on top of the graham cracker crust.
  4. Top with coconut and refrigerate for at least 3 hours. Enjoy!

Alyssa

Comments

  1. Marilyn says

    This looks wonderful! You mentioned the delicious graham cracker crust, did you substitute the graham crackers for the vanilla wafers that the recipe calls for? If so, how many crackers did you use? Thanks!!! By the way, I found your recipe on Pinterest! :)

  2. Paulie says

    Hi Alyssa:

    What is cream of coconut??? Is there a substitute? I don’t think I’ve ever heard of it before, and it may not be common here in Labrador Canada.

    • Steff says

      Coco Lopez makes cream of coconut, which is used to make the cocktail. Look for it in the mixer section of your grocery store’s beverage department.

      • Betty819 says

        Sometimes Coco Lopez can be found with the canned evaporated milk(like Pet or Carnation brand), in baking section. That’s where the Harris Teeter store stocks it. I make a coconut cream poke cake that called for Coco Lopez and that brand even was being sold in small cans plus the familiar tall can. I’ve also seen another brand of cream of coconut milk in the area that specializes in vegetarian products, Goya is one the brand names I’ve seen.

        Will have to try this recipe after Thanksgiving is over, nearer Christmas holiday.

  3. Paula says

    I made these tonight…and they were DELICIOUS!!!!! OMG YUM. I used unsweetened coconut milk….the only thing I would do different would be to rinse the cherries after dicing them…mine came out pink…but who cares?! lol…they were so good! Thanks for the recipe! I’ll be making these again! :)

  4. Cheryl Jones says

    I’m just curious is to why it looks layered?…In the recipe it doesn’t say anything about making a second layer, but either way, I’m making these tomorrow, they look Delish!!

    • Alyssa says

      Well it does have the crust, the piña colada creamy center and the coconut on top. That may be why it looks layered. :). I hope you guys like it!

  5. Tammy says

    So my daughter is having dessert bar at her wedding this fall. I was wondering if these bars would hold up if made few days ahead of time? Also would it last being out on table for few hours?

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