“Made this for my sister’s bday and it was a smash hit!”

This Coconut Icebox Cake is a no-bake dessert that’s perfect for hot days or when you need a quick and easy treat. Layers of graham crackers, creamy coconut pudding, and whipped topping make this a refreshing and delicious dessert.

Ingredients:

Instructions:

1. Prepare Graham Cracker Layer: Arrange a single layer of graham crackers across the bottom of a 9×13-inch baking dish. Set aside.
2. Make Pudding Mixture: In a large bowl, beat together the vanilla instant pudding mix and milk until thickened.
3. Combine Cream Cheese and Coconut: Add the softened cream cheese, cream of coconut, and one tub of thawed whipped topping to the pudding mixture. Mix until smooth and well combined.
4. Add Coconut Flakes: Fold 1 cup of the sweetened shredded coconut into the cream mixture.
5. Layer First Cream Layer: Transfer half of the coconut cream mixture to the baking dish. Carefully spread it over the graham crackers, ensuring it reaches the edges.
6. Second Graham Cracker Layer: Arrange another layer of graham crackers on top of the cream mixture.
7. Layer Remaining Cream: Spread the remaining coconut cream mixture over the second layer of graham crackers.
8. Third Graham Cracker Layer: Place a final layer of graham crackers on top of the cream.
9. Top with Whipped Topping: Spread the second tub of thawed whipped topping evenly over the final graham cracker layer.
10. Sprinkle with Coconut: Sprinkle the remaining 1/2 cup of sweetened shredded coconut over the whipped topping.
11. Chill: Cover the baking dish and refrigerate the cake for a minimum of 4 hours, or preferably overnight, before serving.
12. Serve: Serve the Coconut Icebox Cake chilled. Enjoy!