Piña Colada Icebox Cake

This post contains affiliate links.

I learned at an early age that “fluff” desserts were synonymous with summer. I can still see my mother icing those thin and crispy Famous Chocolate Wafers with sweetened whipped cream, stacking them in little columns to eventually be topped with a maraschino cherry. When I saw her making those, I knew that it was going to be a good day. Icebox cakes were another favorite of this fan of fluff. Here’s one for those of you who are fond of the piña colada. I adapted it from a recipe that I found in Taste of Home, to give it more punch.

Piña Colada Icebox Cake

1 8-oz. pkg. cream cheese, room temperature
½ c. confectioners’ sugar
1 t. rum extract
½ t. coconut extract
1 13.66-oz. can coconut milk, divided
1 3.4-oz. pkg. instant French vanilla pudding mix
1 8-oz. container Cool Whip, thawed
14-15 whole graham crackers
1 20-oz. can crushed pineapple, drained
1 c. sweetened shredded coconut, divided

In a large mixing bowl beat together cream cheese, sugar, and extracts until smooth and creamy. Gradually beat in one-cup coconut milk. Add pudding mix, and beat on low speed until smooth. Fold in Cool Whip and pineapple.

Pour remaining coconut milk into a shallow bowl. Dip half of the graham crackers into the milk and arrange in a single layer on the bottom of a 9” x 9” baking dish, breaking to fit as needed. Layer with half layer with half of the cream cheese mixture and 1/3 of the coconut. Repeat the layers (graham crackers, cream mixture, and 1/3 of the coconut). Toast the remaining third of the coconut and sprinkle on top. Refrigerate, covered, for four hours before serving.