Diva Tastings-Tropical Crunch Cake

Tropical Crunch Cake

The tropical beach version of the classic crunch cake. Toasted coconut is mixed into a crunchy, buttery granola bar streusel, then sandwiched around a creamy coconut-pineapple filling.


16 Nature Valley™ granola bars Oats and Honey, crushed
1/3 cup toasted coconut
½ 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


  • 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. To serve, slice and share.

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