If you like piña coladas, we have the dessert for you (we don’t advise getting caught in the rain with this though, that would end horribly)! Piña Colada Icebox Cake has the tropical, fruity beauty that makes the cocktail such a classic: tangy pineapple and refreshing coconut with a rum, coconut, and vanilla pudding and even coconut-soaked graham crackers softened to form the base of the cake! It has delicious piña colada flavors all the way down, and you don’t even need to turn on the oven! Grab a slice of Piña Colada Icebox Cake and escape!
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon rum extract
- 1 (14-ounce) can coconut milk, divided
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 (8-ounce) container frozen whipped topping, thawed
- 15 whole graham crackers
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup sweetened shredded coconut, toasted
Directions
Step 1 –In a large bowl, use an electric hand mixer to beat the cream cheese, the confectioners’ sugar, and the rum extract until smooth.
Step 2 –Gradually beat 1 cup of the coconut milk into the cream cheese mixture.
Step 3 –Add the pudding mix to the cream cheese mixture and beat on low speed until smooth.
Step 4 –Fold the whipped topping into the cream cheese mixture.
Step 5 –Pour the remaining coconut milk into a shallow dish.
Step 6 –Quickly dip 1/2 of the graham crackers into the coconut milk and allow the excess to drip off.
Step 7 –Arrange the dipped crackers in a single layer in the bottom of a 9×13-inch baking dish, breaking the crackers to fit as needed.
Step 8 –Layer the graham crackers with 1/2 of the cream cheese mixture, 1/2 of the pineapple, and 1/2 of the coconut.
Step 9 –Repeat the dipping and layering processes.
Step 10 –Cover the cake and refrigerate for at least 4 hours and up to overnight.
Step 11 –Serve.
