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     Title: Pina Colada Icebox Cake
Categories: Cakes, Desserts, Cheese, Fruits, Dairy
     Yield: 12 servings

     8 oz Cream cheese; softened
   1/2 c  Confectioners' sugar
   1/2 ts Rum extract
13 2/3 oz Can coconut milk; divided
 3 3/8 oz Box instant vanilla pudding
          - mix
     8 oz Tub whipped topping; thawed
    15    Whole graham crackers
    20 oz Can crushed pineapple;
          - drained
     1 c  Sweetened shredded coconut;
          - toasted

 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.

 Pour remaining coconut milk into a shallow dish. Quickly
 dip half the graham crackers into the coconut milk;
 allow excess to drip off. Arrange crackers in a single
 layer in the bottom of a 13x9" 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.

 Recipe by: Rachel Lewis, Danville, Virginia

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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