Make Ahead

Lemonade-Coconut Icebox Cake

12 servings | Prep Time: 20 Minutes | Start to Finish: 12 Hours 20 Minutes

• 1 box (4-serving size) coconut cream instant pudding and pie filling mix
• 1¾ cups milk
• ¾ cup heavy whipping cream
• ½ cup frozen lemonade concentrate (from 12-oz can), thawed
• 1 package (8 oz) cream cheese, softened
• 3 cups crumbled coconut macaroon cookies (from 9 oz package)
• ½ cup coconut, toasted

1 In medium bowl, prepare pudding mix with milk as directed on box; set aside.

2 In large bowl, beat whipping cream, lemonade concentrate and cream cheese with electric mixer on low speed 1 minute or until blended and mixture begins to thicken. Gradually increase speed to high, beating just until stiff peaks form.

3 Press crumbled cookies in bottom of 9-inch springform pan, pressing gently to cover the bottom of the pan. Spread whipped cream mixture evenly over cookies. Spread pudding over the whipped cream mixture. Sprinkle evenly with toasted coconut. Cover with plastic wrap; refrigerate at least 12 hours but no longer than 48 hours.

4 To serve, run knife around side of pan to loosen cake. Remove side of pan. Place cake on serving plate; cut into wedges.

1 Serving: Calories 550; Total Fat 29g (Saturated Fat 22g, Trans Fat 0g); Cholesterol 45mg; Sodium 350mg; Total Carbohydrate 68g (Dietary Fiber 4g); Protein 4g Exchanges: 1½ Starch, 3 Other Carbohydrate, 5½ Fat Carbohydrate Choices: 4½

Sweet Secret Perfect for a summer day, this icebox cake can also be frozen and served icy cold. Prepare as directed and freeze overnight. Let stand at room temperature 15 minutes before serving.