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Island Escape Icebox Cake

FruitNo-CookDiner-Style

Time: 4 hours 25 minutes

Yield: 12 servings

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About

While you're counting down the days until your next tropical vacation, you've got to try the Island Escape Icebox Cake to cure your beach blues! Creamy, dreamy, and crunchy, this sweet little treat gives off piña colada vibes in the most delicious of ways. If you close your eyes after each bite, you can almost hear the waves crashing into the shore. Hang on! Your relaxation is coming, but until then, kick back with the Island Escape Icebox Cake!

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Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon rum extract
  • 1 (13.66-ounce) can coconut milk, divided
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 1 (8-ounce) container frozen Cool Whip®, thawed
  • 15 sleeves graham crackers
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 cup sweetened shredded coconut, toasted

Directions

Step 1 -In a large bowl, add the cream cheese, the confectioners' sugar, and the rum extract and use an electric hand mixer to beat together until it is 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 it is smooth.

Step 4 -Use an offset spatula to fold the Cool Whip into the cream cheese mixture.

Step 5 -Pour the remaining coconut milk into a shallow dish.

Step 6 -Swiftly dip 1/2 of the graham crackers into the coconut milk, allowing the excess milk to drip off.

Step 7 -Evenly arrange the dipped graham crackers in a single layer along the bottom of a 13x9-inch baking dish, breaking them to fit, as needed.

Step 8 -Layer the dipped graham cracker layer with 1/2 of the cream cheese mixture, 1/2 of the pineapple, and 1/2 of the shredded coconut.

Step 9 -Dip the remaining graham crackers into the remaining coconut milk and evenly arrange them in a single layer over the shredded coconut layer.

Step 10 -Top the graham cracker layer with the remaining cream cheese mixture, the remaining pineapple, and the remaining shredded coconut.

Step 11 -Cover the baking dish and refrigerate the icebox cake for at least 4 hours and up to overnight.

Step 12 -Slice and serve.

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