Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners’ sugar
1/2 teaspoon rum extract
1 (14-ounce) can coconut milk, divided
1 (3.4-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen whipped topping, thawed
15 whole graham crackers
1 (20-ounce) can crushed pineapple, drained
1 cup sweetened shredded coconut, toasted
Directions:
Step 1 -In a large bowl, use an electric hand mixer to beat the cream cheese, the confectioners’ sugar, and the rum extract until smooth.
Step 2 -Gradually beat 1 cup of the coconut milk into the cream cheese mixture.
Step 3 -Add the pudding mix to the cream cheese mixture and beat on low speed until smooth.
Step 4 -Fold the whipped topping into the cream cheese mixture.
Step 5 -Pour the remaining coconut milk into a shallow dish.
Step 6 -Quickly dip 1/2 of the graham crackers into the coconut milk and allow the excess to drip off.
Step 7 -Arrange the dipped crackers in a single layer in the bottom of a 9×13-inch baking dish, breaking the crackers to fit as needed.
Step 8 -Layer the graham crackers with 1/2 of the cream cheese mixture, 1/2 of the pineapple, and 1/2 of the coconut.
Step 9 -Repeat the dipping and layering processes.
Step 10 -Cover the cake and refrigerate for at least 4 hours and up to overnight.
Step 11 -Serve.