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Coconut Icebox Cake

A Coconut Icebox Cake is a no-bake dessert made with layers of coconut pudding, whipped topping, and graham crackers.
It’s chilled until soft and creamy.
Perfect for an easy make-ahead treat.
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Prep Time 15 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 2 3.4 ounce boxes instant coconut cream pudding mix
  • 3 cups whole milk
  • 2 8 ounce containers whipped topping, thawed
  • 3 sleeves graham crackers
  • ½ cup toasted coconut

Instructions
 

  • In a large bowl, whisk together the coconut cream pudding mix and milk until smooth. Continue mixing until it thickens, about 1 minute.
  • Fold in one container of whipped topping until fully combined.
  • Layer ¼ of the graham crackers in the bottom of a 9×13-inch dish, breaking them as needed to fit.
  • Spread ⅓ of the pudding mixture evenly over the crackers.
  • Repeat the layering process two more times.
  • Add the final layer of graham crackers on top.
  • Spread the remaining whipped topping over the top, covering all crackers.
  • Cover and refrigerate the Coconut Icebox Cake for at least 6 hours, preferably overnight.
  • Sprinkle toasted coconut on top before serving.

Notes

  • Swap graham crackers with digestive biscuits if needed
  • Add crushed pineapple between layers for a tropical twist
  • Serve with fresh berries for contrast