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Coconut Icebox Cake

An easy no-bake summertime dessert with layers of creamy coconut filling, whipped topping, and graham crackers. The perfect cold treat for a hot day.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 boxes instant vanilla pudding (3.4 oz size)
  • 3 cups milk cold
  • 1 tsp coconut extract
  • 1 cup sweetened coconut flakes
  • 2 containers whipped topping 8 oz size, thawed
  • 21 full-sized graham crackers
  • 0.5 cup toasted coconut

Method
 

Preparation Steps
  1. In a large bowl, whisk together the vanilla pudding mix, milk and coconut extract for about 1 to 2 minutes until the pudding mix is dissolved and the mix has thickened.
  2. Add the coconut flakes and stir.
  3. Fold in one 8oz container of thawed whipped topping until well-mixed.
  4. Line the bottom of a 9x13-inch baking dish or pan with 8 to 9 graham crackers. You can break the graham crackers apart to make sure the whole bottom is covered.
  5. Spoon about half the pudding mixture over the graham crackers and smooth it out with a spoon or spatula.
  6. Layer another 8 to 9 graham crackers over the pudding mix, then cover those with the other half of the pudding mixture.
  7. Do one more layer of graham crackers then spread the second 8oz container of thawed whipped topping over the top.
  8. Refrigerate for at least 4 hours, but chilling overnight is best.
  9. Sprinkle the toasted coconut on top, and serve chilled.

Notes

This no-bake icebox cake is a refreshing dessert perfect for warm weather. The combination of creamy pudding, sweet coconut, and crunchy graham crackers is a crowd-pleaser.