Ingredients Pina Colada Iced Cake
1 package of cream cheese, softened
1/2 cup icing sugar
1/2 teaspoon rum extract
1 can coconut milk, divided
1 pkg. Vanilla instant pudding mix
1 container of frozen whipped topping, thawed
15 whole graham crackers
1 can crushed pineapple, drained
1 cup grated sweetened coconut, toasted
Let’s start the Pina Colada ice cream cake
- In large bowl, beat cream cheese, icing sugar and extract until smooth. Gradually stir in 1 cup of coconut milk. Add pudding mix and beat it on low speed until smooth. Stir in the whipped topping.
- Pour the rest of the coconut milk into a deep plate. Quickly dip half of the graham crackers in milk; let the excess drip off. Arrange in a single layer at the bottom of a 13×9-in. baking dish, breaking it to fit as needed. Layer with half each of the cream cheese, pineapple and coconut mixture. Repeat the layers. Refrigerate, covered, at least 4 hours before serving.
some important tips
- For a golden color and coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.
- It can be done in a slightly smaller dish, but we liked that the dessert didn’t completely fill the dish. It makes it easier to cover when refrigerating (and transporting to potlucks).
While the dessert is in the fridge, the graham crackers soak up the moisture from the coconut milk and pudding mixture, softening to a somewhat cake-like texture.
- To toast the coconut, bake in a shallow pan in a 350 ° oven for 5 to 10 minutes or cook in a pan over low heat until golden, stirring occasionally.
- This cooler cake has all the flavors of a Pina colada. All it takes is a bite to get away from it all on a tropical island.