Pina Colada Icebox Cake

 1 pkg (8 oz) cream cheese, softened

1/2 cup confectioners sugar

1/2 tsp rum extract

1 can (13.66 oz) coconut milk, divided

1 pkg (3.4 oz0 instant vanilla pudding mix

1 container (8 oz) frozen whipped topping, thawed

15 whole graham crackers

1 can (20 oz) crushed pineapple, drained

1 cup sweetened shredded coconut, toasted

1. In a large bowl, beat cream cheese, confectioners sugar and extract until smooth.  Gradually beat in 1 cup coconut milk.  Add pudding mix; beat on low speed until smooth.  Fold in whipped topping.

2.  Pour remaining coconut milk into a shallow dish.  Quickly dip half of the graham crackers into milk; allow excess to drip off.  Arrange in a single layer in the bottom of a 13 x 9 inch baking dish, breaking to fit as needed.  Layer with half each of the cream cheese mixture, pineapple and coconut.  Repeat layers.  Refrigerate, covered, at least 4 hours before serving.

Tips:

* For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.  (To toast coconut, bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.)

* As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cake like texture.

Serves 12