Why You’ll Love This Recipe
I Enjoy This Recipe Because It’s Incredibly Easy To Make Yet Feels So Special. The Cookies Soften Into A Cake-Like Texture Overnight, And The Pudding Mixture Keeps Everything Light And Creamy. I Also Like That It Can Be Made Ahead Of Time, Which Makes It Ideal For Parties, Barbecues, And Family Gatherings. The Tropical Flavors Always Impress, And Adding A Maraschino Cherry On Top Gives It A Fun Finish.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
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1 Package (3.4 Oz) Instant Coconut Cream Pudding Mix
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1 ½ Cups Whole Milk
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1 Container (8 Oz) Frozen Whipped Topping, Thawed
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1 Box (11 Oz) Vanilla Wafer Cookies (Or Graham Crackers)
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1 Can (20 Oz) Crushed Pineapple, Well Drained
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1 Cup Shredded Sweetened Coconut
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Optional: Maraschino Cherries For Garnish
Directions
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I Whisk Together The Coconut Cream Pudding Mix And Whole Milk In A Large Bowl Until Smooth And Thickened.
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I Gently Fold In Half Of The Whipped Topping Until Well Combined.
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In A 9×13-Inch Baking Dish, I Arrange A Single Layer Of Vanilla Wafer Cookies.
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I Spread Half Of The Pudding Mixture Evenly Over The Cookies.
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I Sprinkle Half Of The Crushed Pineapple Over The Pudding.
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I Repeat The Layers With Cookies, The Remaining Pudding Mixture, And The Rest Of The Pineapple.
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I Spread The Remaining Whipped Topping Over The Top And Sprinkle With Shredded Coconut.
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I Cover The Dish And Refrigerate For At Least 4 Hours Or Overnight, Allowing The Cookies To Soften Into A Cake-Like Texture.
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Just Before Serving, I Garnish With Maraschino Cherries.
Servings And Timing
This Recipe Serves 12 People. Prep Time Takes About 20 Minutes, And Chilling Takes At Least 4 Hours, But Overnight Chilling Works Best For Flavor And Texture.
Variations
I Sometimes Add Chopped Pecans Or Walnuts To The Layers For A Bit Of Crunch. When I Want To Switch It Up, I Replace The Coconut Pudding With Banana Cream Pudding And Skip The Coconut Flakes For A Different Tropical Twist. For An Adult-Friendly Version, I Stir A Little Rum Extract Into The Pudding To Capture The True Pina Colada Vibe.
Storage/Reheating
This Cake Stores Well In The Refrigerator For Up To 4 Days, Covered Tightly. I Don’t Recommend Freezing It Because The Texture Changes Once Thawed. Since It’s A No-Bake Dessert, There’s No Reheating Needed—I Simply Serve It Cold.
FAQs
Can I Use Graham Crackers Instead Of Vanilla Wafers?
Yes, I Often Swap In Graham Crackers When I Want A Slightly Different Base Flavor.
Do I Need To Drain The Pineapple Well?
Absolutely. If I Don’t Drain It Enough, The Cake Becomes Watery Instead Of Creamy.
Can I Make This A Day Ahead?
Yes, And I Actually Prefer To. The Extra Time In The Fridge Helps The Layers Set And Blend Beautifully.
What If I Don’t Like Coconut?
I Leave Out The Shredded Coconut And Use Banana Cream Pudding Instead For A Delicious Alternative.
Can I Add Alcohol To Make It More Like A Cocktail?
Yes, A Few Drops Of Rum Extract Or Even A Splash Of Coconut Rum In The Pudding Mixture Gives It A Fun, Adult Twist.
Conclusion
I Love Making Pina Colada Icebox Cake Because It’s Light, Tropical, And So Easy To Prepare. The No-Bake Layers Make It Perfect For Hot Days, And The Flavor Combination Always Brings A Taste Of Summer To Any Table. Whether I’m Hosting A Barbecue Or Just Want A Refreshing Dessert, This Cake Never Disappoints.
Print
Pina Colada Icebox Cake
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This no-bake tropical dessert is layered with coconut pudding, crushed pineapple, and vanilla wafers. A cool and creamy treat that’s perfect for summer gatherings and BBQs!
Ingredients
1 package (3.4 oz) instant coconut cream pudding mix
1 ½ cups whole milk
1 container (8 oz) frozen whipped topping, thawed
1 box (11 oz) vanilla wafer cookies (or graham crackers)
1 can (20 oz) crushed pineapple, well drained
1 cup shredded sweetened coconut
Optional: maraschino cherries, for garnish
Instructions
In a large bowl, whisk coconut cream pudding mix with milk until smooth and thickened.
Fold in half of the whipped topping until combined.
Arrange a single layer of vanilla wafers in a 9×13-inch baking dish.
Spread half of the pudding mixture over the cookies.
Top with half of the drained crushed pineapple.
Repeat layers with remaining cookies, pudding mixture, and pineapple.
Spread remaining whipped topping evenly over the top.
Sprinkle with shredded coconut.
Cover and refrigerate at least 4 hours or overnight for cookies to soften.
Garnish with maraschino cherries before serving, if desired.
Notes
Add chopped pecans or walnuts for extra crunch.
Swap coconut flakes for banana cream pudding if you don’t like coconut.
Add a touch of rum extract for an adult Pina Colada-inspired version.
- Prep Time: 20 minutes
- Category: Dessert, No-Bake
- Method: No-Bake, Refrigerated
- Cuisine: American, Tropical-inspired
