Pina Colada Icebox Cake

 This icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island!

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

1. In a large bowl, beat cream cheese, and confectioners' sugar and extract until smooth. Gradually beat in 1 cup of coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping.
2. Pour the remaining coconut milk into a shallow dish. Quickly dip half the graham crackers into the coconut milk; allow the 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.