Piña Colada Icebox Cake
Add a tropical touch to your dessert with this mouthwatering piña colada icebox cake! Featuring tasty layers of velvety pineapple and coconut cream and soft pineapple cookie bars and garnished with canned pineapple slices and maraschino cherries, this easy and refreshing sweet treat is sure to steal the show at your next friends or family gathering.
|
1 comentarios
Ingredients
10
Portions
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
- Error in CompositeNameEnglish::ingredient NIL
Preparation
2h 30 mins
Easy
- For the piña colada mousse: In a bowl, using a mixer with the balloon whisk attachment mix cream cheese until doubled in size. Add coconut cream little by little while mixing and keep mixing until smooth, firm, and completely incorporated. Add melted unflavored gelatin little by little and mix for 5 seconds until incorporated.
- In the same bowl, add shredded coconut and pineapple and fold until incorporated. Set piña colada mousse aside.
- Line a 7.8-inch cake ring or mold with pineapple cookie bars. Pour in a bit of pineapple mousse, spread evenly, and arrange a bed of mini pineapple cookie bars on top. Repeat the layers until the ring cake is full. Refrigerate piña colada icebox cake for 2 hours or until set.
- Unmold piña colada icebox cake and garnish with canned pineapple slices with maraschino cherries in the center. Cut piña colada icebox cake into slices and serve.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.