OMGG. Oh my, great goodness! This refrigerated Pina Colada dessert is sooo good. It’s made with cream of coconut for extra richness and flavor – just like the pina colada. You’ll find cream of coconut with the drink mixes. It’s an investment ingredient because it is enough to make another batch later. One can cream of coconut will make one dessert and 2 pina coladas to drink (the recipe is on the back). Or two desserts. Since I was serving luncheon for a group I made two desserts.
Assembly is quick and easy. Drain the maraschino cherries first and let them dry, then pat them with a paper towel to absorb excess moisture. This keeps the juice from turning the dessert pink. Of course, if you want it pink in a tie dye sort of way. . . . . don’t worry about this step. The cookie crumbs won’t stick together with the butter, but make an even layer across the bottom. They will absorb moisture from the filling and make a light, firm crust for the dessert. A 9×13 inch pan will yield 12 to 15 servings depending on size. Super smooth, super good!
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