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Coconut Icebox Cake

This no-bake coconut cake is layered with cool whipped cream, coconut pudding, and crunchy graham crackers for the perfect summer treat.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12

Ingredients

  • 2 3.4 oz boxes instant vanilla pudding mix
  • 3 cups cold milk
  • 1 tsp coconut extract
  • 1 cup sweetened coconut flakes
  • 2 8 oz containers thawed whipped topping
  • 21 full-size graham crackers
  • 1/2 cup toasted coconut flakes

Instructions

  • In a large bowl, whisk together pudding mix, milk, and coconut extract until thickened, about 2 minutes.
  • Stir in 1 cup coconut flakes until combined.
  • Fold in 1 container of whipped topping until no streaks remain.
  • Line the bottom of a 9x13” baking dish with a single layer of graham crackers.
  • Spread half the pudding mixture evenly over the crackers.
  • Top with another single layer of graham crackers.
  • Spread remaining pudding mixture evenly on top.
  • Top with a third layer of graham crackers.
  • Spread remaining whipped topping over the top layer of crackers.
  • Cover and refrigerate at least 4 hours, or overnight.
  • Just before serving, sprinkle toasted coconut flakes on top.
  • Cut into squares and serve chilled.
  • Store leftovers covered in refrigerator for up to 3 days.