Ingredients

The following ingredients have 4 Servings
  • 2 (3.4 ounce) boxes instant coconut cream pudding mix
  • 3 cups whole milk
  • 2 (8 ounce) containers whipped topping, thawed ((or one larger 16 ounce container))
  • 3 sleeves graham crackers
  • ½ cup toasted coconut

Instruction

  • 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.
  • Fold in 1 container or whipped topping. Set aside.
  • 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.
  • 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.