Coconut Icebox Cake

Serving Size: 12 Preparation Time: 15 minutes Cook Time: 1 hour Inactive Time: 4 hours

RECIPE:

INGREDIENTS

• 1 (12.2 oz) box graham crackers
• 1 (3.4 oz) vanilla instant pudding mix
• 1 ½ cups milk
• 1 (8 oz) 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

PREPARATION:

1. To begin, arrange a single layer of graham crackers across the bottom of a 9×13-inch baking dish. Set the dish aside for now.
2. In a large bowl, combine the vanilla instant pudding mix and milk, stirring until the mixture thickens. Then, add in the softened cream cheese, cream of coconut, and one tub of thawed whipped topping.
3. Carefully fold in 1 cup of sweetened shredded coconut. After thoroughly mixing, transfer half of this creamy mixture into the prepared baking dish. Spread it evenly over the graham crackers, ensuring it reaches the edges of the dish.
4. Place another layer of graham crackers on top of the cream mixture, and then spread the remaining half of the cream mixture over them.
5. Create a final layer of graham crackers on top, followed by the second tub of thawed whipped topping. Sprinkle the remaining sweetened shredded coconut over the whipped topping.
6. Cover the baking dish and refrigerate the cake for a minimum of 4 hours before serving. Serve the chilled dessert and savor every bite!