Tropical Icebox Cake

Ingredients:

2 - 15 ounce cans no sugar added peaches, drained
2 cups strawberries, sliced
2 - 15 ounce cans Dole tropical fruit, drained
1 - 8 ounce tub Cool Whip Free topping, softened
1 box (1.5 ounce) Sugar-Free Fat-Free Jello Vanilla pudding
1 cup Silk Pure Coconut Milk Original
14-16 reduced-fat graham cracker sheets

Directions:

In a medium size bowl, whisk together Sugar-Free Fat-Free Jello Vanilla pudding mix and Silk Pure Coconut Milk Original. Whisk for 2 minutes until pudding starts to thicken.

Let stand for 5 minutes.

Fold in Cool Whip Free to pudding to mix.

Spread a small amount of pudding mixture on the bottom of a 9x12 glass dish or baking pan.

Top pudding mixture with 6-8 reduced-fat graham cracker sheets, making a single layer and leaving no space.

Lightly cover the top of graham crackers with another layer of pudding mixture.

Cover the pudding mixture with peaches, strawberries and tropical fruit, making sure to alternate between the different kinds of fruit.

Lightly cover the fruit with a thin layer of pudding mixture.

Top pudding mixture with 6-8 reduced-fat graham cracker sheets.

Add the remaining pudding mixture to graham cracker sheets.

Generously top with the remaining fruit, again evenly alternating between the peaches, strawberries and tropical fruit.

Refrigerate for 4-6 hours before serving.

Source: Silk