Description
This Coconut Icebox Cake is a creamy, no-bake dessert that layers instant coconut pudding, whipped topping, and crunchy graham crackers, topped with toasted coconut for added texture and flavor. Perfect for warm days or when you want an easy but impressive dessert, it requires minimal prep and a few hours of chilling for the flavors to meld into a deliciously refreshing treat.
Ingredients
Pudding Mixture
- 6.8 ounces instant coconut cream pudding mix (2 small boxes)
- 3 cups whole milk
- 16 ounces Cool Whip, thawed
Base & Topping
- 3 sleeves graham crackers (about 27 crackers)
- 1/2 cup toasted coconut (see note)
Instructions
- Prepare the pudding mixture: In a large bowl, whisk together the instant coconut pudding mix and whole milk until well combined. Continue whisking for about 2 minutes until the mixture begins to thicken.
- Fold in whipped topping: Gently fold half of the thawed Cool Whip into the pudding mixture until smoothly combined, then set the mixture aside.
- Layer the graham crackers: Place one-quarter of the graham crackers in a single layer at the bottom of a 9-inch by 13-inch baking dish. Break some crackers if needed to fit the space evenly.
- Add pudding layers: Spread one-third of the pudding mixture over the graham cracker layer evenly. Repeat the layering process two more times, alternating graham crackers and pudding. Finish with the last quarter of graham crackers on top.
- Top with whipped topping: Spread the remaining Cool Whip over the top layer of graham crackers, making sure all crackers are covered. Cover the entire dish with plastic wrap.
- Chill the cake: Refrigerate the cake for at least 6 hours, preferably overnight, allowing it to set and the flavors to blend.
- Finish and serve: Before serving, sprinkle the toasted coconut evenly over the top of the cake. Cut into 15 slices and serve chilled for best taste.
Notes
- You can toast coconut by spreading it in a single layer on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, stirring once, until golden brown.
- If you prefer a lighter pudding, you can substitute part of the whole milk with half-and-half or cream for a richer flavor.
- For easier slicing, let the cake chill overnight to allow the graham crackers to soften properly.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
