Ingredients for - Piña Colada Lasagna
How to cook deliciously - Piña Colada Lasagna
1. Stage
In a large bowl, combine graham cracker crumbs, granulated sugar, 1/2 cup coconut, and 1/2 teaspoon salt. Drizzle in butter and stir until combined. Press crumb mixture into the bottom of a 13"x9" baking dish and freeze until set, about 20 minutes.
2. Stage
Meanwhile, in a large bowl, whisk cream cheese, cream of coconut, confectioners’ sugar, sour cream, and remaining 1/4 teaspoon salt until smooth.
3. Stage
In a small heatproof bowl, microwave lime juice until warmed through, about 30 seconds. Sprinkle gelatin over lime juice, whisking until gelatin is dissolved. Whisk into cream cheese mixture until blended. Pour lime mixture over frozen crust and refrigerate until layer is set, 1 1/2 to 2 hours.
4. Stage
Top coconut-lime layer with an even layer of shortbread cookies; it’s okay if there’s some space between the cookies.
5. Stage
In a large heatproof bowl, microwave pineapple juice until warmed through, about 30 seconds. Whisk Jell-O powder into juice until dissolved. Add crushed pineapple and stir to combine. Pour pineapple mixture over cookies and refrigerate until set, about 1 hour, 30 minutes.
6. Stage
Top pineapple layer with whipped topping, sprinkle with remaining 1/2 cup coconut, and garnish with cherries.
