Coconut Oreo Icebox Cake

By srumbel

Chocolate cream filled cookies layered with a no bake coconut cheesecake mixture makes a decadent and easy dessert.
from insidebrucrewlife.com

Ingredients

• 1 - 8 ounce package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon rum extract
• 1/2 cup milk + 2 Tablespoons
• 1 cup shredded sweetened coconut
• 8 ounce container Cool Whip (3 cups)
• 1 package Chocolate Creme Oreo cookies
• chocolate syrup
• chocolate curls

Preparation

Step 1

Beat the cream cheese and sugar until creamy. Add the extract, 2 Tablespoons milk, and coconut and beat again. Fold in 2 cups of Cool Whip.
Dip half the cookies in the milk and place on the bottom of an 8x8 pan. Spread half of the coconut mixture on top of the cookies. Repeat the layers.
Cover the top of the cake with the remaining Cool Whip. Refrigerate for 4-6 hours or overnight. Cut into 12 squares. Drizzle with chocolate syrup and sprinkle with chocolate curls before serving. Store in a sealed container in the refrigerator.

Yield: 12 pieces of cake