Pina Colada Crunch Cake

Ingredients

16  granola bars Oats and Honey, crushed

1/3 cup toasted coconut

1/2 cup butter, melted

2/3 cup sugar

2 (8 oz.) blocks cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 ( 3.4 oz.) package coconut cream pudding mix

1 (8 oz.) container extra creamy whipped topping

1 (8 oz.) can crushed pineapple

Nonstick spray

Directions

• 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.
• 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. Top with remaining granola bar mixture.
• Cover with plastic wrap and freeze until firm, about 4-6 hours. To serve, slice and share.