coconut eclair cake

Name: Coconut Eclair Cake
Prep time: 20 min
Yield: 9
Cuisine: American
Ingredients: 1 box(es) instant cream of coconut pudding (3.4 oz.); 1 3/4 cup(s) milk; 1 cup(s) cool whip; 1 cup(s) shredded coconut; 1 box(es) chocolate graham crackers (you will have some left); 1 cup(s) canned chocolate frosting (i used the betty crocker almond joy); - toasted coconut; - almond joy candy pieces

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2013/09/coconut-eclair-cake/

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yield 9 serving(s)

prep time 20 Min

method Refrigerate/Freeze

Ingredients For coconut eclair cake

1 box

instant cream of coconut pudding (3.4 oz.)
1 3/4 c

milk
1 c

cool whip
1 c

shredded coconut
1 box

chocolate graham crackers (you will have some left)
1 c

canned chocolate frosting (i used the betty crocker almond joy)
toasted coconut
almond joy candy pieces

How To Make coconut eclair cake

1
In a mixing bowl, whisk together the pudding mix and milk. Stir in the shredded coconut. Fold in the Cool Whip gently.

2
Place a layer of the chocolate graham crackers on the bottom of an 8x8 pan that has been sprayed with non stick spray. Spoon half the pudding mixture over the crackers. Top with another layer of crackers. Cover with the rest of the pudding. End with one more layer of crackers.
3
Place the frosting in the microwave for 20 seconds. Pour over the top of the crackers and spread out. Refrigerate until firm. Cut into 9 squares. Top with toasted coconut and Almond Joy pieces to serve.
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