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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!

Pina Colada Bars on a white plate with a cherry on top.I 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!

Pina Colada Bars on a white plate with a cherry on top.They 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!

Close up of a bite of pina colada bar with two squares of the bar in the background on a white plate.

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Piña Colada Bars

5 from 1 vote
Delicious no bake piña colada bars that are the perfect summer treat!
Prep Time: 10 minutes
Refrigerate Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 12 Bars


  • 60 Vanilla Wafers crushed
  • 4 TBS butter melted
  • 16 oz 2 (8 oz blocks) cream cheese, softened
  • 1/2 cup cream of coconut
  • 8 oz Cool Whip thawed
  • 1 can crushed pineapple in juice 8 oz., with the juice drained
  • 1 jar maraschino cherries 10 oz. drained and diced
  • 1 cup sweetened shredded coconut


  • In a large bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9x13 pan.
  • Beat together in your mixer cream cheese, and cream of coconut until smooth. Fold in the cool whip until combined.
  • Gently fold in pineapple and cherries and spread on top of the graham cracker crust.
  • Top with coconut and refrigerate for at least 3 hours. Enjoy!


Calories: 471kcalCarbohydrates: 53gProtein: 5gFat: 28gSaturated Fat: 16gCholesterol: 55mgSodium: 316mgPotassium: 182mgFiber: 2gSugar: 37gVitamin A: 688IUVitamin C: 4mgCalcium: 74mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. Does it have middle cooki crust? It looks like it in the picture & I see someone else asked the same thing.

    1. Just the bottom layer is the cookie crust with vanilla wafers. The rest is the mixture mixed together and added to the top of the crust. Hope that explains it better for you. These are so quick and easy to make.

    2. It’s because she has 2 stacked on top of each other. It’s the crust of the one on top of the next square.That’s why you are seeing a “cookie middle “

  2. Can I use graham cracker crumbs to make this crust instead of the wafers? And approx how much would I need to use? Thanks.

  3. This picture confuses me. Why is there a crust layer in the middle and there is no graham cracker crust in the ingredients list.

  4. Made this today for a boil at my brother’sand it was a hit.Everyone loved it and was asking for the recipe…

  5. These are absolutely delicious! Everyone loved them…even people who said they were not fans of coconut. Easy to make; wonderful flavor. Thanks!
    I tried to give the recipe five stars; it would only allow me to give four. 🙂

    1. Here in Ontario, cream of coconut is available at Walmart in the international food aisle. The brand is Aroyo(sp). Black label can.