Pina Colada Squares
Prep time
Total time
All the tropical goodness of pineapple and coconut in a super smooth no-bake dessert!
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 60 Vanilla wafers, crushed (about 2⅓ cups whole cookies)
  • 4 Tablespoons butter, melted
  • 2 8 ounce packages cream cheese, softened
  • ½ cup cream of coconut
  • 8 ounces whipped topping, thawed
  • 15 ounce can crushed pineapple, drained
  • 10 ounce jar maraschino cherries, drained and diced
  • 1 cup sweetened shredded coconut
  1. Drain juice from cherries and spread out on paper towel to dry until needed later.
  2. Place wafers in sturdy gallon zipper bag and smash to crumbs. Pour into medium mixing bowl.
  3. Melt butter and add to wafer crumbs. Mix well and then pat into bottom of 9x13 pan
  4. Beat together cream cheese and cream of coconut until smooth.
  5. Fold in whipped topping.
  6. Dice cherries, pat with paper towel to absorb any excess moisture.
  7. Add pineapple and cherries and fold into mixture.
  8. Spoon evenly over cookie crust and spread carefully.
  9. Top with coconut and refrigerate for at least three hours or overnight.
Recipe by A Pinch of Joy at