2(8 ounce)containers whipped topping, thawed(or one larger 16 ounce container)
3sleevesgraham crackers
½cuptoasted coconut
Instructions
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.
Notes
This needs to chill for at least 6 hours to set up.
You can use other flavors instead of coconut, see examples above.
Toasted coconut is optional, you can use regular sweetened shredded coconut too.