Pina Colada Icebox Cake
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 12 servings.
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
Ingredients
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1 package (8 ounces) cream cheese, softened
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1/2 cup confectioners' sugar
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1/2 teaspoon rum extract
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1 can (13.66 ounces) coconut milk, divided
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1 package (3.4 ounces) instant vanilla pudding mix
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1 container (8 ounces) frozen whipped topping, thawed
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15 whole graham crackers
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1 can (20 ounces) crushed pineapple, drained
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1 cup sweetened shredded coconut, toasted
Directions
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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.
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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.
Nutrition 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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