Name: Pina Colada Icebox Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pina Colada Icebox Cake

1. 1 package (8 ounces) cream cheese, softened -

2. 1/2 cup confectioners' sugar -

3. 1/2 teaspoon rum extract -

4. 1 can (13.66 ounces) coconut milk, divided -

5. 1 package (3.4 ounces) instant vanilla pudding mix -

6. 1 container (8 ounces) frozen whipped topping, thawed -

7. 15 whole graham crackers -

8. 1 can (20 ounces) crushed pineapple, drained -

9. 1 cup sweetened shredded coconut, toasted -

How to cook deliciously - Pina Colada Icebox Cake

1. Stage

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. Stage

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.