Pina Colada Icebox Cake

Name: Pina Colada Icebox Cake
Prep time: 25 min
Total time: 25 min
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

4.5

(18)

www.tasteofhome.com

Your recipes

Prep Time: 25 minutes

Total: 25 minutes

Servings: 12

Author : Taste of Home

Ingredients

Remove All · Remove Spices · Remove Staples

1 package (8 ounces) cream cheese, softened1/2 cup confectioners' sugar1/2 teaspoon rum extract1 can (13.66 ounces) coconut milk, divided1 package (3.4 ounces) instant vanilla pudding mix1 container (8 ounces) frozen whipped topping, thawed15 whole graham crackers1 can (20 ounces) crushed pineapple, drained1 cup sweetened shredded coconut, toasted

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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 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.