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Pina Colada Crunch Cake

Name: Pina Colada Crunch Cake
Prep time: 15 min
Total time: 4 h 15 min
Yield: 9
Ingredients: 16 Nature Valley™ 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

28 Ratings

18 Comments

Prep 15 min
Total 4 hr 15 min
Servings 9

The island-inspired version of our classic crunch cake is a toasted coconut, crunchy granola bar crust, with a creamy coconut-pineapple filling. Tell your tastebuds to pack their bags—you’re heading to the beach. MORE+ LESS-

By Cheeky Kitchen

Updated May 7, 2018

Ingredients

Nature Valley™ granola bars Oats and Honey, crushed

1/3

cup toasted coconut

1/2

cup butter, melted

2/3

cup sugar

blocks (8 oz each) cream cheese, softened

can (14 oz) sweetened condensed milk

package (3.4 oz) coconut cream pudding mix

container (8 oz) extra creamy whipped topping

can (8 oz) crushed pineapple

Nonstick spray

Steps

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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.

Expert Tips

For best results, remove the cake from the freezer about 10 minutes before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 780
Calories from Fat: 390

% Daily Value

Total Fat: 43g; 67%
Saturated Fat 24g 122% Trans Fat 1g
Cholesterol: 100mg; 33%
Sodium: 650mg; 27%
Potassium: 280mg; 8%
Total Carbohydrate: 89g; 30%
Dietary Fiber 2g 10% Sugars 66g
Protein: 10g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 6%; 6%
Calcium: 20%; 20%
Iron: 6%; 6%

Exchanges:

2 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Toasted coconut is mixed into a crunchy, buttery granola bar streusel, then sandwiched around a creamy coconut-pineapple filling. When describing this dessert it’s easy to run out of adjectives. Delicious, heavenly, tempting, tantalizing. Scrumptious. Yummy. Tasty. Mouthwatering. Succulent. Delish. Appealing. Toothsome. I’m not proud to admit I’ve gotten so desperate for new words, I’ve actually used the term “toothsome” before. You guys! Who even does that? Well, me. And I’mma bouts to do it agains. Because THIS.CAKE. It is totally toothsome. We’ve already brought you several incredible, luscious, irresistible, saporous versions of this insanely delicious frozen crunch cake.
But this version. Aye. Undone. Crunchy streusel. Toasted coconut. Pineapple bits swirled into a creamy coconut filling. Let’s just call it a day, grab drinks with tiny umbrellas and go sit in the sunshine eating cake. Shall we? It typically takes about 4 hours to get a proper chill on. Be patient. It’s so worth the wait. All frozen now? Okay. Good. Grab a swimsuit. And sunglasses. And probably a Mai Tai, but we’ll sort out the details in just a sec. You’ll also need a fork.