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Double Dribble-Coconut Creme Icebox Cake

16 servings
Clock8h 30min Cook

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

Nutritional Information

Calories240
Total fat13g
Saturated fat7g
Trans fat0g
Cholesterol15mg
Sodium270mg
Total Carbohydrate29g
Dietary fiber1g
Total sugars19g
Added sugars16g
Protein3g
Vitamin D0% DV
Calcium4% DV
Iron6% DV
Potassium2% DV
  1. 1
    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.
  2. 2
    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.
  3. 3
    Refrigerate 8 hours.