Pineapple Fluff Icebox Cake w/ Toasted Coconut

By srumbel

This Pineapple Fluff Icebox Cake with Toasted Coconut is the perfect summer dessert. It's refreshing, light, and tropical!
from onsuttonplace.com

Ingredients

• 1 8 1 8 1 8 oz. package cream cheese at room temperature
• 3/4 3/4 3/4 cup Powdered Sugar
• 1 16 1 16 1 16 oz. container Cool Whip or Cool Whip Lite
• 1 20 1 20 1 20 oz. can crushed pineapple drained
• 1 1 1 cup sweetened coconut flakes toasted
• 1 1 1 box graham crackers

Preparation

Step 1

Preheat oven to 325 degrees F. Spread coconut flakes on a cookie sheet. Bake for 8 to 10 minutes. Shake the pan halfway through baking. Flakes should be very light brown.

In a large mixing bowl, beat the cream cheese until smooth.

Add the powdered sugar and beat until combined well.

Add the Cool Whip and beat again until it's all mixed together.

Fold in drained pineapple.

In a 9 x 9 inch pan, spread a thin layer of the cream cheese mixture.

Top with a layer of graham crackers.

Continue with the cream cheese mixture and graham crackers until you have three layers, ending with the cream cheese mixture on top.

Sprinkle toasted coconut on top of cake.

Cover and refrigerate at least 6 hours. More is better.

Can be refrigerated overnight if you want to make it a day ahead.

Servings
9-12 servings