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 Hello ladies and gents this is the Viking telling you that today we are talking about 

PIÑA COLADA ICEBOX CAKE

Pina Colada Icebox Cake

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.

Nutrition Facts
1 piece: 377 calories, 20g fat (15g saturated fat), 19mg cholesterol, 259mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.

And as always have a chilled day from the Viking

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