With super minimal pantry staple ingredients this Coconut Icebox Cake is a breeze to put together. Great for spring and summer gatherings, it has so much flavor you’ll want to make it over and over again.
- Instant coconut cream pudding mix - Whole milk - Whipped topping - Graham crackers - Toasted coconut
Fold in 1 container or whipped topping. Set aside. Place 1/4th of the graham crackers into the bottom of a 9x13 baking dish.
Cover with plastic wrap and place in the fridge for at least 6 hours, or even best overnight. Top with the toasted coconut, slice and serve.