Watergate Icebox Cake

Ingredients:

- 1 box Honey Maid Graham Crackers

- 2 boxes (3.4 oz each) Jell-O Pistachio Instant Pudding

- 3 cups cold milk

- 1 tub (8 oz) Cool Whip

- 1 bag (8 oz) Diamond Chopped Pecans

- 1 blue bag (14 oz) Baker's Angel Flake Sweetened

Coconut

Instructions:

1. Whisk the Jell-O Pistachio Instant Pudding and cold

milk together until thick, creating a pale green pudding.

2. Gently fold the Cool Whip, half of the Diamond

Chopped Pecans, and half of the Baker's Angel Flake

Coconut into the pistachio pudding to create a light,

textured mousse.

3. Line an 8x8 glass baking dish with Honey Maid

Graham Crackers. Spread half of the pistachio mousse

over the crackers. Add a second layer of crackers and top

with the remaining mousse.

4. Generously sprinkle the remaining pecans and coconut

over the top of the cake. Cover and refrigerate overnight