Pina Colada Icebox Cake

TOTAL TIME: Prep: 25 min. + chilling YIELD: 12 servings.

This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia

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

Directions:

1. 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.

2. 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.

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