Coconut Icebox Cake

Name: Coconut Icebox Cake
Prep time: 15 min
Ingredients: 1 (12.2 0z) box graham crackers; 1 (3.4 oz) vanilla instant pudding mix; 1 ½ cups milk; 1 (8 0z) package cream cheese, softened; 1/2 cup cream of coconut (found in the mixer section); 2 (8 oz) tubs frozen whipped topping, thawed; 1 ½ cups sweetened shredded coconut

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Prep Time: 15 minutes

Servings: 12

coconut icebox cake cake freezer cake

Ingredients

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1 (12.2 0z) box graham crackers1 (3.4 oz) vanilla instant pudding mix1 ½ cups milk1 (8 0z) package cream cheese, softened1/2 cup cream of coconut (found in the mixer section)2 (8 oz) tubs frozen whipped topping, thawed1 ½ cups sweetened shredded coconut

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Instructions

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Step 1

Arrange a single layer of graham crackers across the bottom of a 9x13-inch baking dish. Set aside.

Step 2

In a large bowl, beat together pudding mix and milk until thickened, then mix in cheese cheese, cream of coconut, and 1 tub of whipped topping.

Step 3

Fold in 1 cup shredded coconut and then transfer half the mixture to the baking dish. Carefully spread it over the graham crackers to the edges of the dish.

Step 4

Arrange another layer of graham crackers on top and then spread the rest of the cream mixture over them.

Step 5

Place a final layer of graham crackers on top, followed by the second tub of whipped topping. Sprinkle remaining coconut over the whipped topping.

Step 6

Cover and refrigerate cake for a minimum of 4 hours before serving. Serve chilled.