Make-Ahead Coconut Cream Frozen Dessert


A real crowd pleaser. Make this refreshing dessert with pudding mix and ice cream. Make it up to a week in advance, freeze it, then remove from freezer the morning of, let it thaw, and enjoy.

Prep Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 10 mins
24 servings


  • 2 ½ cups finely crushed buttery crackers (such as Ritz®)

  • ½ cup unsalted butter, melted

  • 1 ¼ cups milk

  • 2 (3.4 ounce) packages instant coconut cream pudding mix

  • ½ gallon vanilla ice cream, softened

  • 1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed


  1. Mix 1 1/2 cups of cracker crumbs and butter together and press into the bottom of a glass or foil pan. Reserve remaining 1 cup of crumbs for topping.

  2. Mix milk and pudding mixes together in a large bowl. Mix in softened ice cream. Pour over crust, top with whipped topping and reserved cracker crumbs. Cover and freeze, at least 2 hours.

  3. Remove from the freezer and allow to thaw. Cut into 24 pieces.

Cook's Note:

I usually double this for large functions. You can feed the crowd with it.

Nutrition Facts (per serving)

218 Calories
12g Fat
24g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 218
% Daily Value *
Total Fat 12g 16%
Saturated Fat 8g 39%
Cholesterol 31mg 10%
Sodium 181mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 2g
Vitamin C 0mg 2%
Calcium 77mg 6%
Iron 0mg 2%
Potassium 115mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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