Pina
Colada Icebox Cake
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
How
To Make :
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.
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.