If you're looking for a delicious and easy to make dessert for the St. Patrick holiday, you have found it! I found the base of this recipe a few weeks ago as I was searching for a good St. Patrick's Day drink. Someone had made a similar dessert, but I decided to bring it up a notch by adding coconut, rum and graham crackers. Trust me, this dessert went from good to FANTASTIC ! The flavors are so good....a cross between a Pina Colada and a Keylime pie! Pure fluffy heaven! I hope you give it a try!
Triple Tropical Luck St. Patrick's Day Dessert
Makes one 13"x9"pan (serves 12)
Note: While this dessert is easy to make, it does require refrigerating overnight. Plan ahead.
1 cup graham cracker crumbs
3/4 cup unsalted butter, melted
3 tablespoons granulated sugar
1- 8oz package cream cheese, softened
3/4 cup granulated sugar
3/4 cup coconut milk + 2 tablespoons (full fat, it should look like soft butter)
2- 8 oz containers Cool Whip (or 1-16 oz container)
1- 6oz box jello (lime)
1 - cup boiling water
1- cup rum
1 -20 oz can crushed pineapple in juice
Preheat over to 400 degrees
Mix together , crushed pretzels and graham cracker crumb with melted butter and sugar. Press crust mixture on a 13x9 pan. Bake for 8 minute. Remove and cool completely.
Whip together the softened cream cheese and sugar. Add in 3/4 cup coconut milk and 8oz of cool whip (save the other 8oz for topping). Add 8-10 drops of green food coloring. Whip together . Spread over cooled crust. Set aside.
Dissolve jello into 1 cup of boiling water. Add 1 cup of rum. Stir until complete dissolved. Add pineapples with their juice to jello mixture. Mix together. Refrigerate for about 20-25 minute till it cools and begins to set just a bit. Pour mixture on top of the coconut cream cheese mixture in pan. Refrigerate overnight.
Mix 8oz cool whip with 2 tablespoons coconut milk. Spoon one tablespoon onto sliced dessert and top with sprinkles.