Icebox Cake (Coconut)

A slice of icebox cake with toasted coconut topping being lifted from the baking dish showing creamy layers.

This Icebox Cake layers graham crackers with fluffy coconut pudding cream and whipped topping into a no bake dessert that slices like a dream after an overnight chill.

Course Dessert

Cuisine American

Keyword Icebox Cake

Prep Time 15

Cook Time 0

Chill Time: 6

Total Time 6 15

Servings

Calories 176kcal

Author Jason Decker

Ingredients

6.8 ounces instant coconut cream pudding mix 2 3.4 ounce boxes
3 cups whole milk
16 ounces whipped topping
3 sleeves graham crackers
½ cup toasted coconut

Instructions

In a large bowl, add the coconut pudding mix and the milk, whisk until combined and then continue to mix until it starts to thicken, about 1 minute.
6.8 ounces instant coconut cream pudding mix, 3 cups whole milk
Fold in 8 ounces of whipped topping. Set aside.
16 ounces whipped topping
Place 1/4th of the graham crackers into the bottom of a 9x13 baking dish. You may need to break some of the graham crackers up to fit.
3 sleeves graham crackers
Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times. Add the last of the graham crackers on top, you may have a couple small pieces left over, that’s okay.
Smooth out the remaining container of whipped topping so none of the graham crackers are exposed. 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.
½ cup toasted coconut

Notes

Try chocolate graham crackers for a twist on flavors.
You can make other flavors of this cake, see my tips above.
This needs to chill for at least 6 hours to set up and make the crackers soften.
This can be frozen, see my tips above.
You can toast your coconut or use regular coconut, I tell you how to toast it above.
This can be cut in half if you are serving a smaller crowd.
Make sure you use instant pudding and not cook and serve.

Nutrition