Lemon Coconut Crunch Icebox Cake

Thick, crisp n' creamy. This iced lemon coconut crunch icebox cake is not messing around!

Ingredients

• 8 Lemon Coconut Blondies
• 1 tub of coconut whipped topping
• 1/2 cup granola

Instructions

• Line a loaf pan with parchment paper. Defrost the tub of whipped topping.
• Place a layer of the blondies in the bottom of the pan and mash together to create a uniform layer on the bottom.
• Add a layer of the whipped topping and sprinkle with granola. Repeat 3 times.
• Freeze overnight and use the flaps of the parchment paper to help loosen the cake from the pan when ready to serve. Cut into slices and enjoy!