Double Dribble-Coconut Creme Icebox Cake

Name: Double Dribble-Coconut Creme Icebox Cake
Prep time: 30 min
Total time: 510 min
Yield: 16
Ingredients: 1 pkg. brick cream cheese, softened; 1½ cups milk; 1 pkg. white chocolate instant pudding; 2 cups frozen whipped topping; 6 drops food coloring; 36 OREO Cookies; ⅓ cup sweetened flaked coconut, toasted

Layers of fluffy white chocolate pudding and OREO Cookies create magic cake layers in this fun coconut and chocolate dessert. It's perfect for your next party.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

1 pkg. (8 oz.) brick cream cheese, softened
1½ cups milk
1 pkg. (4-serving size) white chocolate instant pudding
2 cups thawed frozen whipped topping
6 drops EACH red and yellow food coloring
36 OREO Cookies
⅓ cup sweetened flaked coconut, toasted

Directions

Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing well after each addition and stopping occasionally to scrape down side of bowl as needed. Add dry pudding mix; beat 2 min. (Mixture will be very thick; continue beating full 2 min.) Stir in whipped topping and food colorings.

Arrange 18 cookies in circle on 11-inch serving plate; spread with half the cream cheese mixture, then sprinkle with half the coconut. Repeat layers, using 17 of the remaining cookies, remaining cream cheese mixture and remaining coconut. Top with remaining cookie.

Refrigerate 8 hours.

Recipe Tips

Size Wise
Take the time to savor the flavor of this cool dessert that can be included in a balanced diet on occasion.
Important Note
In order to completely dissolve the dry pudding mix, it needs to be beaten 2 min. as directed in recipe before stirring in the whipped topping and food colorings.
Note
This delicious dessert can be refrigerated up to 24 hours before serving.