Pina Colada Icebox Cake

Total Time

Prep: 25 min. + chilling


12 servings

Updated: Jun. 29, 2023
This icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
Pina Colada Icebox Cake Recipe photo by Taste of Home


  • 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 the graham crackers into the coconut milk; allow excess to drip off. Arrange crackers in a single layer in the bottom of a 13x9-in. 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.

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.
  • Nutrition Facts

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