Strawberry-Coconut Icebox Cake
Ingredients
- 1 (1-oz) pkg sugar-free instant vanilla pudding mix
- 2 cups unsweetened vanilla almond milk (or use skim milk)
- 1 tsp coconut extract (or use vanilla extract)
- 1 (8-oz) carton frozen light whipped topping, thawed
- 1¼ cups unsweetened shredded coconut, divided
- 1 (14.4-oz) pkg reduced-fat graham crackers
- 1 pint strawberries, sliced
Instructions
- Line a 9-inch square pan with foil or parchment paper, leaving a 2-inch overhang on each side.
- Whisk together pudding mix and almond milk until smooth. Chill 5 to 10 minutes to thicken. Whisk in coconut extract.
- Fold in three-fourths whipped topping until well blended. Fold in 1 cup shredded coconut.
- Arrange a layer of graham crackers in prepared pan, breaking crackers to fit. Top with half of coconut filling and strawberries. Repeat layers once.
- Top with graham crackers and one-fourth whipped topping, or pipe whipped topping in a decorative border around edges. Sprinkle with ¼ cup shredded coconut. Cover with plastic wrap and foil.
- Freeze 4 to 6 hours or overnight. Thaw 10 minutes before slicing.
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