Piña Colada Crunch Cake
Ingredients
- 1 (11-oz) pkg plain granola
- ½ cup unsweetened shredded coconut, toasted
- ½ cup butter, melted
- 2 (8-oz) blocks cream cheese, softened
- 1 (14-oz) can sweetened condensed milk
- 1 (3.4-oz) pkg coconut cream pudding mix
- 1½ tsp coconut extract (or use vanilla)
- 1 (8-oz) container frozen whipped topping, thawed
- 1 (8-oz) can crushed pineapple
Instructions
- Line a 9-inch square baking dish with foil; set aside.
- Pour granola into a food processor; process until fine crumbs.
- Combine crumbs, toasted coconut and butter; stir until combined.
- Press half of mixture into baking dish.
- Beat cream cheese, condensed milk, coconut pudding mix and coconut extract on medium speed with an electric mixer.
- Fold in whipped topping.
- Spread half of filling over crust in pan. Spoon crushed pineapple over filling.
- Top with remaining half of filling and crumb topping.
- Cover and freeze at least 4 hours or overnight.
- Let thaw slightly; cut into squares to serve.
- Makes 9 servings.
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