Coconut Eclair Cake


Yield: 9 squares
Chocolate crackers and coconut pudding come together to make an impressive no bake dessert.


1 box instant cream of coconut pudding (3.4 oz.)
1 3/4 cups milk
1 cup Cool Whip
1 cup shredded coconut
1 box of chocolate graham crackers (you will have some left)
1 cup canned chocolate frosting (I used the Betty Crocker Almond Joy)
toasted coconut
Almond Joy candy pieces


In a mixing bowl, whisk together the pudding mix and milk. Stir in the shredded coconut. Fold in the Cool Whip gently.
Place a layer of the chocolate graham crackers on the bottom of an 8×8 pan that has been sprayed with non stick spray. Spoon half the pudding mixture over the crackers. Top with another layer of crackers. Cover with the rest of the pudding. End with one more layer of crackers.
Place the frosting in the microwave for 20 seconds. Pour over the top of the crackers and spread out. Refrigerate until firm. Cut into 9 squares. Top with toasted coconut and Almond Joy pieces to serve.


If you use a dish with rounded edges, you may need to break a few crackers to fill the bottom of the pan and to top the pudding.

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