Description
No-Bake Tropical Icebox Cake is a chilled layered dessert made with graham crackers, whipped cream, and tropical fruits like pineapple, mango, and coconut, offering a refreshing, creamy taste of the islands without turning on the oven.
Ingredients
- 14–16 whole graham crackers
- 3 cups heavy whipping cream or 8 oz whipped topping (such as Cool Whip)
- 1/2 cup powdered sugar (if whipping cream)
- 2 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 2 cups fresh mango, peeled and diced
- 1 cup shredded sweetened coconut
- Optional: toasted coconut or chopped macadamia nuts for garnish
Instructions
If using heavy cream, beat with powdered sugar and vanilla until stiff peaks form; set aside.
- Spread a thin layer of whipped cream in the bottom of a 9×13-inch baking dish.
- Arrange a single layer of graham crackers over the cream, breaking to fit as needed.
- Spread a layer of whipped cream over crackers, then evenly top with a mixture of pineapple, mango, and coconut.
- Repeat layers—graham crackers, whipped cream, fruit mixture—until ingredients are used, ending with whipped cream and fruit on top.
- Cover and refrigerate for 4–6 hours, or overnight, to soften and set.
- Garnish with toasted coconut or macadamia nuts before serving, if desired.
Notes
- Drain canned pineapple thoroughly to prevent soggy layers.
- Best served the day after preparation for optimal texture.
- Try adding kiwi, papaya, or banana for more tropical variety.
- Use gluten-free graham crackers to make this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
