PINA COLADA CAKE

 PINA COLADA CAKE

INGREDIENTS. 8 OUNCE WHIPPED CREAM CHEESE SOFTENED, 1/2 CUP CONFECTIONERS SUGAR, 1/2 TSP RUM EXTRACT, 1 CUP COCONUT MILK

8 OUNCES THAWED WHIPPED TOPPING AND 1 BOX VANILLA PUDDING

BOX OF GRAHAM CRACKERS AND ANOTHER CUP OF COCONUT MILK

20 OUCNES DRAINED CRUSHED PINEAPPLE

2 CUPS TOASTED SHREDDED COCONUT

BLEND THE FIRST 4 INGREDIENTS UNTIL SMOOTH. ADD THE PUDDING AND WHIPPED TOPPING. MIX THOROUGHLY.

TOAST THE COCONUT IN A DRY SKILLET UNTIL LIGHTLY BROWN. SET ASIDE.

DIP PIECES OF GRAHAM CRACKERS IN THE COCONUT MILK AND FORM ONE LAYER ON THE BOTTOM OF A GLASS BAKING PAN. PUT A LAYER OF THE MIX ON IT. SPRINKLE PINEAPPLE AND COCONUT. 

DIP ANOTHER BATCH OF GRAHAM CRACKERS AND PUT ON TOP OF THE MIX. CONTINUE SO YOU HAVE 3 PAYERS OF GRAHAM CRACKERS. 

PUT IN THE REFRIGERATOR FOR AT LEAST 4 HOURS. 

MEANT TO BE SERVED COLD. MY FAMILY LOVED THIS A LOT!!!