½ cup semi-sweet chocolate chips (I used Enjoy Life since they are dairy-free)
2 tubs So Delicious Coco Whip (or Coco Whip Light), defrosted for at least four hours or overnight, if frozen
13 Kinnickinnick S'moreable graham crackers (or your favorite)
1 package (14) Enjoy Life Double Chocolate Crunchy Double Chocolate Chip Cookies
Instructions
Preheat oven to 350 degrees. Spread coconut flakes on a baking sheet and toast 2-3 minutes, tossing once, until golden brown at edges. Melt chocolate chips in a microwave-safe container at 30 second intervals until smooth. Set both aside to cool.
Empty Coco Whip into a large bowl. Using a hand held mixer, beat on medium speed for about 1 minute until smooth and creamy. On a large plate, spread about 2 tablespoons of Coco Whip with a rubber spatula to create a thin layer (this is just a means for the cookies to stick on the plate so it should not be too thick). Lay 6 S'moreables on the plate to create your base icebox cake layer. Spread enough Coco Whip to cover the base in a layer about ⅓" thick. Lay 6 chocolate cookies on top. Repeat the layering process with 4 S'moreables, Coco Whip, 4 chocolate cookies, Coco Whip, 2½ S'moreables, Coco Whip and then 1 chocolate cookie on top.
Place cake in the freezer for 15 minutes to firm it up. Cookies shouldn't easily move when touched. In the meantime, transfer the melted chocolate to a small piping bag or ziploc. Cut a hole in the bag and drizzle the chocolate on top of the icebox cake in a criss cross pattern. Sprinkle the toasted coconut flakes all over the cake and refrigerate at least 4 hours, up to two days before serving.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-dairy-free-icebox-cake/