Strawberry Pina Colada Dessert

• Vegetarian

• Produce

  • 8 oz 1 can crushed pineapple
  • 1 cup Strawberries, fresh

• Baking & Spices

  • 8 oz 1 container whipped topping, whipped
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Coconut

• Dairy

  • 8 oz 1 package cream cheese
  • 1/4 cup Milk

• Desserts

  • 1 package Vanilla instant pudding, sugar free

Found on apinchofjoy.com

Description

Ingredients

• 1 package cream cheese, 8 ounces
• ¼ cup milk
• 1 package sugar free vanilla instant pudding, four serving size
• 1 can crushed pineapple, 8 ounces
• ½ teaspoon vanilla
• 1 container whipped topping, 8 ounces
• ⅓ cup coconut
• 1 cup sliced fresh strawberries, plus three large berries for garnish

Directions

• Toast coconut by placing in ungreased skillet over medium flame. When coconut begins to show a bit of brown, reduce heat and stir frequently to keep it from burning. When most of the coconut flakes are golden, remove from heat. This takes 5 minutes or less.
• Soften cream cheese by letting set out for an hour at room temperature OR by removing foil wrapper and putting in microwave at 50% for 15 seconds and repeating until soft.
• Beat softened cream and cheese and milk with mixer until smooth and fluffy.
• Add dry pudding mix, vanilla and undrained pineapple. Mix well.
• Gently stir in the whipped topping, reserving about ½ cup for garnish.
• Layer dessert, strawberries and coconut and a second layer of dessert mixture.
• Cover and chill until firm, about three hours. Can chill overnight.
• Garnish with remaining whipped topping. Sprinkle on a bit of toasted coconut and add a few sliced strawberries to each serving.
• Six servings or 8-12 mini servings.