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Ingredients |
1 box Graham crackers
2 boxes Coconut Cream Instant Pudding
1 16 oz can Coconut cream frosting (Duncan Hines brand) |
1 8 oz Cool Whip
1/2 C Shredded coconut
2-3 tsp Coconut Extract |
| Cooking Instructions |
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Spray a 11 x 9 x 2 inch pan with Pam. Line the bottom with graham crackers. In a bowl, combine pudding with milk. Beat for 2 minutes at medium. Blend in Cool Whip. Add 1/4 cup shredded coconut and Coconut Extract. Blend well. Pour half of pudding over graham crackers. Place a second layer of graham crackers over pudding. Pour the remaining pudding over crackers. Top with another layer of graham crackers. Place in refrigerator for about 2 hours. After 2 hours, take out and spread frosting on top layer, then sprinkle with remaining 1/4 cup of shredded coconut. Cover. Place back into refrigerator for 12 hours or longer. Note: Coconut Extract can be found in the spice section of your grocery store. |
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