I could hardly wait for this to be done freezing. It did take about four hours as the recipe suggested but I was tempted to take it to the deep freezer so it’d go faster. I had to busy myself with other boring things like housework – boo!
I pulled the crumbly cake out of the freezer about half an hour before we were going to indulge. Everyone was really excited to try it, knowing that it was nice and chill. The reaction was the best! I even got a request for a birthday which is always the telltale sign that it’s a winner. It really was the perfect end to our family cook out.
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
Instructions:
Spray a 9×9-inch baking pan with cooking spray.
Stir together crushed granola bars, toasted coconut, melted butter and sugar until well mixed.
Press half of the mixture into the baking pan.
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.
Quick Tip: Coconut toasts easy in the oven, just keep it on a low heat, top rack and keep an eye on it! You can also buy toasted coconut in baking aisle.
Thank you to Tablespoon for this awesome recipe!
