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.
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 9×9-inch baking pan that has been generously sprayed with nonstick spray.
- 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.
- Top with remaining granola bar mixture.
- 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.
TIPS : For best results, remove the cake from the freezer about 10 minutes before serving.
taadcook team wish you A Good Taste !!