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Pina Colada Icebox Cake Recipe

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Pina Colada Icebox Cake Recipe
Pina Colada Icebox Cake Recipe photo by Taste of Home
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Pina Colada Icebox Cake Recipe

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This icebox cake has all of the flavors of a piña colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon rum extract
  • 1 can (13.66 ounces) coconut milk, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 15 whole graham crackers
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup sweetened shredded coconut, toasted

Directions

In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping.
Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9 baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving. Yield: 12 servings.

Test Kitchen tips
  • For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.
  • This can be made in a slightly smaller dish, but we liked that the dessert didn’t fill the dish completely. It makes it easier to cover when chilling (and transporting to potlucks).
  • As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cakelike texture.
  • Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
    Originally published as Pina Colada Icebox Cake in Simple & Delicious April/May 2018

    Nutritional Facts

    1 piece: 377 calories, 20g fat (15g saturated fat), 19mg cholesterol, 259mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.

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    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup confectioners' sugar
    • 1/2 teaspoon rum extract
    • 1 can (13.66 ounces) coconut milk, divided
    • 1 package (3.4 ounces) instant vanilla pudding mix
    • 1 container (8 ounces) frozen whipped topping, thawed
    • 15 whole graham crackers
    • 1 can (20 ounces) crushed pineapple, drained
    • 1 cup sweetened shredded coconut, toasted
    1. In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping.
    2. Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9 baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving. Yield: 12 servings.

    Test Kitchen tips
  • For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.
  • This can be made in a slightly smaller dish, but we liked that the dessert didn’t fill the dish completely. It makes it easier to cover when chilling (and transporting to potlucks).
  • As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cakelike texture.
  • Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
    Originally published as Pina Colada Icebox Cake in Simple & Delicious April/May 2018

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    Reviews forPina Colada Icebox Cake

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    MY REVIEW
    KristineChayes User ID: 1441542 287804
    Reviewed May. 14, 2018

    "I made this cake for Mother's Day and it was a hit! Even my husband, who is not a fan of coconut, had three big pieces of it. The delicious creamy filling is offset nicely by the pineapple and toasted coconut. This was simple to assemble and I will definitely be making it again!"

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