Frozen Coconut Pudding Graham Sandwiches

• Vegetarian

• Baking & Spices

  • 8 oz Topping, frozen whipped

• Nuts & Seeds

  • 3/4 cup Coconut, sweetened or unsweetened

• Snacks

  • 21 Honey graham cracker, halves

• Dairy

  • 2 cups Milk

• Desserts

  • 1 box Coconut instant pudding

Found on simpleasthatblog.com

Description

Ingredients

• 21 honey graham cracker halves
• 1 box coconut instant pudding (3.4 ounces)
• 2 cups milk
• 8 ounces frozen whipped topping, thawed
• ¾ cup shredded coconut (sweetened or unsweetened)

Directions

• Line an 8x8 pan with wax paper or aluminum foil.
• Lay down 9 squares of graham crackers on the bottom of the pan. (Break a cracker into fourths if there is still more room in the pan to completely fill the bottom.)
• In a small bowl, combine the dry pudding mix with 2 cups of milk. Whisk together until the mixture is smooth. Place the bowl into the refrigerator for 4-5 minutes to set.
• Once the pudding has soft-set, fold in the Cool Whip.
• Gently pour and spread this mixture over the graham crackers. Smooth the pudding mixture so that it is even on top.
• Place the remaining squares of graham crackers over top the pudding mixture, lining up the crackers in the same way as you did the bottom. (The graham sandwiches will stay together the best this way.)
• Cover and freeze for 4 hours, or until they are set.
• Once the grahamwiches are set, cut the bars into 9 squares. Allow the bars to sit for 3-5 minutes at room temperature.
• Place the shredded coconut on a plate. Take the grahamwiches and press their sides into the coconut so that some sticks into the frozen pudding. Wrap each sandwich individually in waxed paper if desired. Freeze until serving.