Pina Colada Icebox Cake

Escape to paradise with every bite of this luscious Piña Colada Icebox Cake! Layers of coconut cookies, creamy pineapple filling, and toasted coconut come together in this stunning no-bake dessert that tastes like your favorite tropical cocktail. Perfect for summer parties, potlucks, or when you need a taste of vacation without turning on the oven!

Ingredients

(Professional Tip: Toast the coconut lightly for deeper flavor!)

Crust & Layers:

2 cups graham cracker crumbs (about 12 sheets, crushed)
½ cup sweetened shredded coconut (+ extra for garnish)
¼ cup melted butter (or coconut oil for vegan)

Filling:

16 oz cream cheese , softened (or vegan cream cheese)
1 cup powdered sugar
1 cup heavy cream (or coconut cream for vegan)
1 tsp vanilla extract
1 tsp rum extract (or 2 tbsp dark rum for boozy version)
1 cup crushed pineapple , drained well (save juice for optional glaze)

Topping:

1 cup whipped cream (or coconut whipped cream)
Maraschino cherries (for garnish)
Toasted coconut flakes (optional)

Optional Pineapple Glaze:

¼ cup pineapple juice (from drained pineapple)
2 tbsp granulated sugar
1 tbsp cornstarch

Step-by-Step Instructions

Make the Crust:
Mix graham crumbs, ½ cup coconut, and melted butter. Press into the bottom of a 9x13-inch dish. Chill 15 minutes.
Prepare the Filling:
- Beat cream cheese and powdered sugar until smooth.
- In a separate bowl, whip heavy cream, vanilla, and rum extract until stiff peaks form.
- Fold whipped cream into cream cheese mixture. Gently stir in drained pineapple.
Layer the Cake:
- Spread half the filling over the crust. Add a layer of graham crackers (broken to fit).
- Repeat with remaining filling and another cracker layer.
Chill:
Cover and refrigerate for at least 4 hours (overnight is best) to set.
Add Topping & Glaze:
- Spread whipped cream over the cake. Sprinkle with toasted coconut and cherries.
- For Glaze: Simmer pineapple juice and sugar until thickened (2-3 minutes). Brush over the top.