Post by @sarahsweets017

Coconut Cream Pie Icebox Cake 🥥🤍 Layers of creamy coconut filling, toasted coconut, and buttery Chessman cookies that soften overnight. Ingredients: • 2 cups sweetened coconut flakes • 8 oz cream cheese, room temperature • 1 can (14 oz) coconut sweetened condensed milk • 1 box (3.4 oz) instant vanilla pudding mix • 2 cups cold heavy cream • 24 Chessman cookies Regular sweetened condensed milk works too! Most of the coconut flavor comes from the toasted coconut. Recipe: 1. Toast the coconut flakes in a dry pan over medium heat until golden, stirring often. Immediately pour them into a bowl to cool. Don’t leave them in the hot pan or they may continue to toast and burn. 2. Beat the room-temperature cream cheese until smooth. 3. Add the coconut condensed milk and pudding mix. Beat just until thickened—it thickens fast! 4. Slowly stream in the cold heavy cream while mixing. Continue beating until the filling is thick, luscious, smooth, and beautiful. 5. Mix in 1 cup of the cooled toasted coconut. 6. Spread a very thin layer of pudding in the bottom of a loaf pan. 7. Layer 8 Chessman cookies, more pudding, toasted coconut, and another thin layer of pudding. 8. Repeat with 8 more cookies, more pudding, toasted coconut, and another thin layer of pudding. 9. Add the final 8 cookies, the remaining pudding, and toasted coconut on top. 10. Cover with plastic wrap and refrigerate overnight. Jesus loves you! 🤍 #coconutcreampie #iceboxcake #easydessert #summerdessert #sarahsweets