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) carton frozen whipped topping, thawed
- 1 (8-oz) can crushed pineapple
Instructions
- Line a 9-inch square baking dish with foil.
- Process granola in a food processor until finely crumbled. Stir together crumbs, toasted coconut, and butter until blended. Press half of mixture into prepared dish.
- Beat cream cheese, condensed milk, pudding mix, and coconut extract at medium speed with an electric mixer until blended. 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 4 hours or overnight. Thaw slightly; cut into squares.
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