My tropical dream bars are multi-layered and include a Golden Oreo cookie crust, a creamy crushed pineapple filling, and a coconut pudding and whipped cream topping.
Line an 8x8 baking dish with aluminum foil or waxed paper and set aside.
In a large food processor, add the Oreos and butter and pulse them until finely crumbed up and combined. Press the mixture into the bottom of your prepared dish.
20 Golden Oreo cookies, 3 tablespoons melted butter
In a large bowl using an electric mixer, combine the cream cheese, half of the whipped topping, powdered sugar, and pineapple (drained). Beat until well blended. Spread the mixture over the cookie base.
In the same bowl (no need to wash it), combine the milk and coconut pudding mix. Beat together with an electric mixer (you can use the same beaters you used in the previous step without washing them) or a wire whisk until well combined. Allow it to sit for a little bit to thicken (about five minutes). Once thickened, spread the pudding mixture over the top of the cream cheese layer.
Spread the remaining of your whipped topping on top. Garnish with the shredded coconut. Refrigerate for a few hours to allow it to be set up fully before cutting and serving. Top with a cherry.