Instructions
1. In a large bowl, whisk together pudding mix, milk, and coconut extract until thickened, about 2 minutes.
2. Stir in 1 cup coconut flakes until combined.
3. Fold in 1 container of whipped topping until no streaks remain.
4. Line the bottom of a 9×13” baking dish with a single layer of graham crackers.
5. Spread half the pudding mixture evenly over the crackers.
6. Top with another single layer of graham crackers.
7. Spread remaining pudding mixture evenly on top.
8. Top with a third layer of graham crackers.
9. Spread remaining whipped topping over the top layer of crackers.
10. Cover and refrigerate at least 4 hours, or overnight.
11. Just before serving, sprinkle toasted coconut flakes on top.
12. Cut into squares and serve chilled.
13. Store leftovers covered in refrigerator for up to 3 days.
Creamed Potatoes and Peas
How To Make The Best Amish Chicken With Gravy Recipe
Chicken Alfredo Stuffed Shells Casserole
Cheesy Baked Beef and Egg Casserole: A Hearty and Comforting Meal
Quick Breakfast Skillet with Sausage, Cheese, and Cherry Tomatoes
Christmas Gooey Butter Cookie Recipe
LAZY MAN’S” PIE- PEACH COBBLER
Chocolate Chip Yogurt Cake (No Oven Needed)
Doctor warns people who drink coffee in the morning on an empty stomach