Lemonade-coconut Icebox Cake

Lemony, coconutty and oh so easy, this heavenly cake “bakes” up easy in your fridge!

1 pkg. (4-serving size) coconut cream instant pudding and pie filling mix 1 3/4 cups milk 3/4 cup heavy whipping cream 1/2 cup frozen lemonade concentrate (from 12 oz. can), thawed 1 pkg. (8 oz.) cream cheese, softened 3 cups crumbled coconut macaroon cookies (from 9 oz. pkg.) 1/2 cup coconut, toasted

In medium bowl, prepare pudding mix with milk as directed on box; set aside.

In large bowl, beat whipping cream, lemonade concentrate and cream cheese with electric mixer on low speed 1 minute or until blended and mixture begins to thicken. Gradually increase speed to high, beating just until stiff peaks form.

Press crumbled cookies in bottom of 9" springform pan, pressing gently to cover bottom of pan. Spread whipped cream mixture evenly over cookies. Spread pudding over whipped cream mixture. Sprinkle evenly with toasted coconut. Cover with plastic wrap; refrigerate at least 12 hours but no longer than 48 hours.

To serve, run knife around side of pan to loosen cake. Remove side of pan. Place cake on serving plate; cut into wedges. Servings: 12. Cals.: 550. Protein: 4 g. Fat: 29 g. (22 g. saturated). Chol.: 45 mg. Carbs.: 68 g. Sodium: 350 mg. Fiber: 4 g. Sugar: 25 g. Kitchen time: 20 minutes. Total time: 12 hours, 20 minutes.