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Pina Colada Icebox Cake

This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings


  • 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


  • 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 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.

Test Kitchen tips
  • For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.
  • This can be made in a slightly smaller dish, but we liked that the dessert didn’t fill the dish completely. It makes it easier to cover when chilling (and transporting to potlucks).
  • As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cakelike texture.

  • Editor's Note
    To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
    Nutrition Facts
    1 piece: 377 calories, 20g fat (15g saturated fat), 19mg cholesterol, 259mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.

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    Average Rating:
    • KristineChayes
      Sep 13, 2020

      Easy to make as written, delicious, and a real crowd pleaser! I plan to make this again for an upcoming BBQ. It’s a keeper!

    • Tammy
      Sep 4, 2020

      Haven't tried it yet but as I'm reading the directions I got confused on the coconut, it's not in the list of ingredients but it's mentioned in the directions. I continue reading and come across the "tips"where is talks about the coconut. Do why isn't it in the list of ingredients?

    • Janet
      Jul 16, 2020

      Very confusing directions. Ingredients say 1 cup of coconut TOASTED. No where in directions does it mention the toasted coconut. I see the little note saying to toast the ½ cup that goes on top. When layering it is not clear if you repeat the graham cracker crust soaked in the coconut milk again. I would like to try this recipe but you guys need to be a whole lot more clearer on directions especially with the layering portion.

    • Foxycook
      Jul 8, 2020

      I made this again for my 4th of July picnic. This time I changed a couple of things which took this dessert over the top. Everyone who ate it raved about it from the rich filling to the presentation. I folded the pineapple into the pudding mixture instead of layering it on top. I then placed a small can of welled drained, patted dry mandarin oranges on top of pudding mixture, then sprinkled with 1 cup of shredded coconut. Repeated process for second layer. I was right when I said it would be even better with the oranges. They also added to the appearance of the dish.

    • Bethany
      Jul 7, 2020

      I have made this a few times now and gotten rave reviews. I made it according to the recipe the first time, and it was great. The second and third time, I multiplied the recipe by 1.5 and repeated the layers a 3rd time. It just fit in my 9x13 pan with the lid on and was even better with the added layers. I tried it once without coconut for a friend who isn't a fan of coconut. Instead, I added extra pineapple, which made it a little too sweet in my opinion but still delicious. Thanks for a great no-bake summer recipe!

    • Dawn
      Oct 3, 2019

      I'd posted on 10/2/2019 and I'm reviewing again: I did not see my review for this recipe! I'd used 2 sleeves of graham crackers which I'd halved, lemon instant pudding mix as vanilla instant pudding mix was not available. I used a 12x9" baking pan and alternated the layers of pudding mixture, toasted coconut and crushed pineapple. This dessert was a hit at our retirement community Labor Day gathering!

    • veggiemama
      Sep 2, 2019

      It was just okay to me, but my family really enjoyed it.

    • lindaaiello
      Aug 3, 2019

      Looks delicious..My family loves pina colada anything .would like to try BUT my family actually gags on anything coconut. What could I use instead. Maybe a finely ground walnut mixed with crushed graham crackers?? Help I would really like to try this somehow.

    • s_pants
      Feb 7, 2019

      We loved this! I also used soy cream cheese and almond whipped topping to make it dairy free.

    • Julie
      Oct 23, 2018

      Very tasty dessert! We have made it twice this summer for family gatherings and everyone enjoyed it. Definitely toast some of the coconut, it adds a nice depth of flavor and crunch.