Nothing beats a frosty pina colada when the summer heat gets crazy.
Even better? This Pina Colada Cloud dessert! It’ll transport you to the tropics while you are staying at home in your own backyard. Make it in a 9 X 13 pan for a bigger group OR in 2 – 8 inch pans if you want to share it!
Layers of graham crumbs, rum cheesecake, pineapple, banana, and coconut ensure this dessert will be your go-to for BBQs all summer long!
Pina Colada Cloud
(Slightly altered from Ramona Johnson, Valleyview Alta)
2 cups graham cracker crumbs
1/2 cup melted butter
Rum Cheesecake Layer
1 1/2 cup whipping cream
1 – 8 oz brick cream cheese, softened
1/2 cup icing sugar
2 tsp rum extract
3 medium bananas
2 cans (398 ml each) crushed pineapple (do not drain)
1/4 cup water
1/2 cup brown sugar
1 tsp lemon juice
3 Tbsp cornstarch
Coconut Whipped Cream Layer
1 1/2 cup whipping cream
2 tsp coconut extract
1/3 cup toasted, shredded coconut
Prepare Crust Layer – combine graham crumbs and butter until well mixed. Press firmly into bottom of pan. Chill while preparing next layer.
Prepare Rum Cheesecake Layer – beat 1 1/2 cups whipping cream until stiff peaks form. In a separate bowl, beat cream cheese, icing sugar, and rum extract. (NOTE – if you do not have rum extract you could use 2 Tbsp of rum) until smooth. Beat the cream cheese mixture into the whipped cream until just combined. Spread over the crumb base.
Prepare Banana Layer – Slice bananas into a single layer on top of the cheesecake layer. Cover and chill while preparing the pineapple layer.
Prepare Pineapple Layer – in a saucepan, combine pineapple, water, brown sugar, lemon juice, and cornstarch. Cook over medium low heat until thickened. Remove from heat and let cool completely – it speeds things up if you pop it in the freezer for about 15 – 20 minutes, stirring every 5 minutes.
Spread the cooled pineapple mixture over the bananas.
Prepare Coconut Whipped Cream Layer – beat 1 1/2 cups whipping cream with the coconut extract until stiff peaks form. Spread over the pineapple layer. Sprinkle evenly with the toasted coconut.
Chill until ready to serve. At least 3 hours.
If you like Pina Coladas then you will love this dessert.
Layers of pineapple, banana, coconut, and rum…. what’s not to love?
This is best the day it is made but will last in the fridge for a couple of days. I usually make it the morning I am planning to serve it so it has time to chill for several hours. I’ve made it the night before and it is fine too – the crust just gets a bit soggy the longer it sits.