Pina Colada Crunch Cake

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

    (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

  • 1.

    In a large bowl, stir together crushed granola bars, toasted coconut, melted butter and sugar until well mixed.

  • 2.

    Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick spray.

  • 3.

    In a stand mixer, beat together cream cheese, sweetened condensed milk, pudding mix and whipped topping until smooth. Fold in the pineapple, mixing well.

  • 4.

    Spread whipped mixture on top of crust. Top with remaining granola bar mixture.

  • 5.

    Cover with plastic wrap and freeze until firm, about 4-6 hours. To serve, slice and share.

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