If you’re in need of a new summer treat we have just the recipe! On a hot day no one wants to heat up the house by turning on the oven and that’s why icebox cakes are such a perfect choice. They’re typically made with layers of pudding and crackers, then popped in the fridge or freezer for the flavors to meld and firm up before serving. We’ve made quite a few different versions over the years, but this Coconut Icebox Cake just might be our new favorite!
The base of the filling is a combination of instant vanilla pudding and whipped topping. A package of cream cheese is added for an even richer texture and a generous half cup of cream of coconut ensures there’s plenty of flavor in every bite. Sweetened shredded coconut is mixed into the filling and then it’s time for assembly. Arrange graham crackers in a single layer along the bottom of a baking dish, breaking them into small pieces to fill in all the gaps. Continue alternating between graham crackers and filling, then top it all off with a layer of whipped topping and a sprinkle of shredded coconut. Chill the cake for at least four hours and, easy as that, your cake is ready to serve!
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