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What’s better than a skinny dessert that doesn’t taste healthy? One that doesn’t even require cook time! This Skinny Tropical Icebox Cake is an amazingly refreshing, full flavor dish that will seriously leave you wanting more. We love using Silk’s Pure Coconut Milk Original in our desserts and smoothies because it is lower in calories and has double the amount of calcium than milk. The delicious, creamy coconut flavor pairs perfectly with the tropical fruit bursts! Plus, a delicious dessert coming in at less than 200 calories, 1 gram of fat and only 4 WWP+ is always a win in our book!

If the fruit isn’t in season, you can definitely substitute fresh fruit for canned or frozen fruit bags. Opt for the no sugar fruit canned in its own water. To tighten your calorie count, use Cool Whip® Free for the whipped topping. If you’d rather try a less processed option, try Tru Whip.

Want a side of good news served with your delicious dessert? Silk is offering Skinny Mom readers a fab “Get a Coupon” opportunity. Don’t miss out on this simple entry process to have the opportunity to win big! Click the badge below, then click “Get a Coupon” in the center at the top of Silk’s homepage.


Skinny Tropical Icebox Cake

Prep time: 15 minutes

Yield: 16 servings

Serving size: 1/16 of cake


  • 2 — 15 oz cans no-sugar added peaches, rinsed + drained
  • 2 cups strawberries, sliced
  • 2 — 15 oz cans Dole® tropical fruit, drained
  • 8 oz tub Cool Whip® Free topping, softened
  • 1.5 oz box Jell-O® Sugar-Free Fat-Free Vanilla pudding
  • 1 cup Silk® Pure Coconut Milk Original
  • 14-16 reduced-fat graham cracker sheets


  1. In a medium size bowl, whisk together Jell-O® Sugar-Free Fat-Free Vanilla pudding mix and Silk® Pure Coconut Milk Original. Whisk for 2 minutes until pudding starts to thicken.
  2. Let stand for 5 minutes.
  3. Fold in Cool Whip® Free to pudding to mix.
  4. Spread a small amount of pudding mixture on the bottom of a 9" x 13" baking dish or baking pan.
  5. Top pudding mixture with 6-8 reduced-fat graham cracker sheets, making a single layer and leaving no space.
  6. Lightly cover the top of graham crackers with another layer of pudding mixture.
  7. Cover the pudding mixture with peaches, strawberries and tropical fruit, making sure to alternate between the different kinds of fruit.
  8. Lightly cover the fruit with a thin layer of pudding mixture.
  9. Top pudding mixture with 6-8 reduced-fat graham cracker sheets.
  10. Add the remaining pudding mixture to graham cracker sheets.
  11. Generously top with the remaining fruit, again evenly alternating between the peaches, strawberries and tropical fruit.
  12. Refrigerate for 4-6 hours before serving.

Nutrition Information

Per Serving (1/16 of cake):

Calories: 161

Fat: 1g

Carbohydrates: 37g

Fiber: 2g

Protein: 2g

Sugars: 19g

Sodium: 239mg

Vitamin A: 2%

Vitamin C: 91%

Calcium: 3%

Iron: 3%

WWP+: 4

Disclaimer: I have been compensated for this post.  As always, all thoughts and opinions are my own.