Pina Colada Wedges

Everything you love about a pina colada turned into a frozen dessert you can slice into wedges. Cream cheese beaten with sugar and rum until smooth, folded with whipped topping, pineapple in syrup, and shredded coconut, then frozen in a layer pan until firm. No baking, no ice cream maker, no fuss.

The cream cheese base gives these wedges a cheesecake-like richness that pure whipped topping alone can’t match. It holds its shape when frozen and slices cleanly into wedges instead of crumbling. The rum keeps the texture from freezing rock-hard, acting as a natural softener that makes the dessert scoopable even straight from the freezer.

Using pineapple with its syrup, not drained, is intentional. That sweet pineapple juice runs through the filling, adding tropical flavor and keeping things moist. The coconut goes both inside and outside: two cups mixed into the filling for flavor and texture, the rest sprinkled over the whipped topping for a snowy, tropical finish.

Kitchen Tips

• Line the pan with plastic wrap and let it hang over the edges. This makes unmolding foolproof.
• Soften the cream cheese fully before beating. Cold cream cheese leaves lumps that won’t smooth out.
• Freeze for a full 2 hours minimum. Cutting too early means the wedges won’t hold their shape.
• Let it sit at room temperature for 5 minutes before slicing for the cleanest cuts.

Variations

• Virgin version: Skip the rum and add a teaspoon of rum extract for the flavor without the alcohol.
• Toasted coconut: Toast the coconut for the outer coating in a dry skillet until golden for a nuttier, more complex finish.
• Mango colada: Add diced fresh mango to the filling for a second layer of tropical fruit flavor.