No Bake Pina Colada Lush

2 c. graham cracker crumbs (about 14 full sheets of crackers), optional: vanilla wafers,  vanilla oreos

1/2 c. butter, melted

1/2 c. dark brown sugar, packed

8 oz. cream cheese, softened

8 oz. crushed pineapple, drained

1/2 c. confectioners sugar

1 t. vanilla, rum, or coconut extract/flavoring

2 c. milk*

1 pkg (3.4 oz.) instant vanilla or coconut cream pudding mix* (may add coconut flavoring to vanilla)

8 oz. cool whip, thawed (2 c.)

1/2 c. sweetened coconut, toasting is optional

maraschino cherries, optional

chopped pecans, optional

Combine crumbs, brown sugar and butter. Press into bottom and up sides of 9x13 dish. Beat cream cheese, pineapple, and confectioners sugar. Stir in extract/flavoring. Spread on top of crust. Beat together milk and pudding mix until thickened, about 2 minutes. Fold in 1 c. cool whip. Spread over cream cheese mixture. Top with remaining cool whip. Sprinkle coconut over top. Refrigerate at least 3 hours or overnight. Garnish with cherries and pecans before serving, if desired.

*This was a delicious recipe, although next time I might just use 1 1/2 c. milk instead of 2 c. as it wasn't as set as I would have liked. Or maybe use two boxes of pudding mix like I do with the strawberry cheesecake lush recipe. Depends on your preferance.

1st picture: homemade crust. 2nd picture: cream cheese mixture layer. 3rd picture: cool whip layer. 4th picture: coconut added, ready to refrigerate. 5th picture: ready to eat.