I am so excited to share this recipe with you. When I was asked to be a part of the Duncan Hines Passionate Blogger program, this was the first recipe I came up with. It is a variation on one of our favorite desserts, the Eclair Cake. We love the original Chocolate Eclair Cake and the Peanut Butter Eclair Cake SO much, but this might be the best one of the bunch!
We loved the coconut and key lime flavors together. This was so light and creamy; it was hard to stop eating! This dessert was super easy to assemble. The hardest thing about this recipe is waiting for it to set up. It is best to let it sit overnight so the graham crackers get soft. Pure torture!
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
Spray the bottom of a 9×13 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.