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Key Lime Coconut Eclair Cake




Source of Recipe


plainchicken


Recipe Link: Key Lime Coconut Eclair Cake

List of Ingredients




1 box graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup shredded coconut
2 tsp coconut extract
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 (16oz) can Duncan Hines Key Lime Frosting Creations
1/4 cup toasted coconut

Recipe



Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and coconut extract; beat at medium speed for 2 minutes. Fold in whipped topping and coconut. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 45 seconds. Pour over the top of the cake. Top with toasted coconut. Refrigerate for at least 12 hours before serving.