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Title: Pina Colada Icebox Cake
Categories: Cakes, Desserts, Cheese, Fruits, Dairy
Yield: 12 servings

8 oz Cream cheese; softened
1/2 c Confectioners' sugar
1/2 ts Rum extract
13 2/3 oz Can coconut milk; divided
3 3/8 oz Box instant vanilla pudding
- mix
8 oz Tub whipped topping; thawed
15 Whole graham crackers
20 oz Can crushed pineapple;
- drained
1 c Sweetened shredded coconut;
- toasted

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 the graham crackers into the coconut milk;
allow excess to drip off. Arrange crackers in a single
layer in the bottom of a 13" X 9" 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.

Rachel Lewis, Danville, Virginia

Makes 12 servings

RECIPE FROM: https://www.tasteofhome.com

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