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Pina Colada Crunch Cake

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  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 9
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The tropical beach vacation version of our classic crunch cake. Toasted coconut is mixed into a crunchy, buttery granola bar streusel, then sandwiched around a creamy coconut-pineapple filling. Grab your tiny umbrellas—this dessert is worth the indulgence! Recipe by Cheeky Kitchen.
Nov 15, 2017

Ingredients

  • 16 Nature Valley™ granola bars Oats and Honey, crushed
  • 1/3 cup toasted coconut
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • packages (250 g each) cream cheese, softened
  • 1 can (300 mL) sweetened condensed milk
  • 1 package (4 serving size) instant coconut cream pudding mix (or your favourite flavour)
  • 3 cups frozen whipped topping, thawed
  • 1 cup crushed pineapple (from 398 mL can)

Steps

  • 1
    In a large bowl, stir together crushed granola bars, toasted coconut, melted butter and sugar until well mixed. Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick spray.
  • 2
    In a stand mixer, beat together cream cheese, sweetened condensed milk, pudding mix and whipped topping until smooth. Fold in the pineapple, mixing well. Spread whipped mixture on top of crust.
  • 3
    Top with remaining granola bar mixture.
  • 4
    Cover with plastic wrap and freeze until firm, about 4-6 hours. For best results, remove the cake from the freezer about 10 minutes before serving. To serve, slice and share.

Nutrition Information

No nutrition information available for this recipe
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