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Pina Colada Icebox Cake

This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings

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-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.

  • 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.
    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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