A Refreshing Tropical Treat for Every Occasion!

Introduction

If you’re looking for a delightful summer treat that requires no baking, we have the perfect recipe for you! We all know that hot weather and turning on the oven don’t mix well, so why not try an icebox cake instead? They’re incredibly easy to make and consist of layers of creamy pudding and crackers. Simply pop it in the fridge or freezer, let the flavors meld together, and voila! Our latest creation, the Coconut Icebox Cake, will transport you to a tropical paradise with every bite.

The Irresistible Filling

The creamy filling is the heart of this cake. We start with a delightful combination of instant vanilla pudding and whipped topping. To enrich the texture, we add a package of cream cheese. But wait, there’s more! We also include a generous half cup of cream of coconut, ensuring a burst of flavor in each mouthwatering spoonful. For that extra hint of coconut goodness, we mix in sweetened shredded coconut.

Easy Assembly

Now comes the fun part – assembling the cake! Start by arranging graham crackers in a single layer at the bottom of a baking dish. Break them into smaller pieces to fill any gaps. Alternate between layers of graham crackers and the creamy filling until you reach the top. Finish off with a layer of whipped topping and a sprinkle of shredded coconut. It’s as simple as that! Let the cake chill in the refrigerator for at least four hours, and your tropical delight is ready to be savored.

The Perfect Dessert for Any Occasion

Whether you’re hosting a tropical-themed party or just enjoying a casual get-together, our Coconut Icebox Cake is an absolute crowd-pleaser. Picture yourself indulging in a cold and creamy dessert on a scorching summer day—a treat that bursts with coconut flavor in every forkful. The best part? It’s incredibly easy to make! When your sweet tooth strikes, don’t hesitate to give this recipe a try. We guarantee that you’ll fall in love with its irresistible taste.

Recipe Details

• Serves: 12
• Prep Time: 15 minutes
• Inactive Time: 4 hours

Ingredients

• 1 (12.2 oz) box of graham crackers
• 1 (3.4 oz) box of vanilla instant pudding mix
• 1 ½ cups of milk
• 1 (8 oz) package of cream cheese, softened
• 1/2 cup of cream of coconut (found in the mixer section)
• 2 (8 oz) tubs of frozen whipped topping, thawed
• 1 ½ cups of sweetened shredded coconut

Preparation

1. Begin by arranging a single layer of graham crackers across the bottom of a 9×13-inch baking dish.
2. In a large bowl, beat together the pudding mix and milk until thickened. Add the softened cream cheese, cream of coconut, and one tub of whipped topping. Mix well.
3. Gently fold in 1 cup of shredded coconut and transfer half of the mixture to the baking dish. Spread it evenly over the graham crackers, reaching the edges of the dish.
4. Place another layer of graham crackers on top and spread the remaining cream mixture over them.
5. Add a final layer of graham crackers and top it off with the second tub of whipped topping. Sprinkle the remaining shredded coconut over the whipped topping.
6. Cover the cake and refrigerate it for a minimum of 4 hours before serving. Make sure to serve it chilled for the ultimate refreshing experience.