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INGREDIENTS
- 1 (12.2 0z) box graham crackers
- 1 (3.4 oz) vanilla instant pudding mix
- 1 ½ cups milk
- 1 (8 0z) package cream cheese, softened
- 1/2 cup cream of coconut (found in the mixer section)
- 2 (8 oz) tubs frozen whipped topping, thawed
- 1 ½ cups sweetened shredded coconut
PREPARATION
- Arrange a single layer of graham crackers across the bottom of a 9×13-inch baking dish. Set aside.
- In a large bowl, beat together pudding mix and milk until thickened, then mix in cheese cheese, cream of coconut, and 1 tub of whipped topping.
- Fold in 1 cup shredded coconut and then transfer half the mixture to the baking dish. Carefully spread it over the graham crackers to the edges of the dish.
- Arrange another layer of graham crackers on top and then spread the rest of the cream mixture over them.
- Place a final layer of graham crackers on top, followed by the second tub of whipped topping. Sprinkle remaining coconut over the whipped topping.
- Cover and refrigerate cake for a minimum of 4 hours before serving. Serve chilled.
