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

blocks (8 oz each) cream cheese, softened

1

can (14 oz) sweetened condensed milk

1

package (3.4 oz) coconut cream pudding mix

1

container (8 oz) extra creamy whipped topping

1

can (8 oz) crushed pineapple

Nonstick spray

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.