Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your workspace by preheating the oven to 350°F (180°C) if needed.
- Crush the graham crackers in a zip-top bag, then mix with melted butter, sugar, and brown sugar.
- Press the graham cracker mixture firmly into the bottom of your serving dish.
- Whisk the coconut cream instant pudding with milk until thickened.
- Gently fold the Cool Whip until light and fluffy.
- Layer the coconut pudding mixture on the graham cracker crust followed by a layer of Cool Whip.
- Repeat layers until vessel is filled, finishing with a Cool Whip layer.
- Sprinkle lime zest over the top layer of Cool Whip.
- Refrigerate for at least 2 hours before serving.
- Add shredded coconut and sprinkles just before serving.
Nutrition
Notes
For best flavor, use fresh key limes and add garnishes just before serving.
