Coconut Icebox Cake

Coconut Icebox Cake

from 12tomatoes.com
15 min
1 servings

A tropical no-bake treat!

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

Directions

  1. 1

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

  2. 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.

  3. 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.

  4. 4

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

  5. 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.

  6. 6

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