Strawberry coconut Jello cake.

Strawberry coconut Jello cake. A perfect no bake dessert for hot summer days! My aunt has always made Γλυκά ψυγείου - literally “fridge sweets”, usually some combination of jello, pudding, fruit, and cookies like Petit Beurre.
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Here we have a graham cracker and coconut base; vanilla pudding layer; strawberry jello and Greek yogurt layer with fresh strawberry slices; strawberry jello; and finally a sprinkling of coconut flakes on top.
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TIP: If you try to recreate this, make in individual glasses OR reverse the layers so that the pudding layer is on top (this will prevent the pudding oozing out as you slice, which is what happened to me!)

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#RECIPE
1 packet graham crackers (7-8 crackers, 100g)
2 tbsp desiccated coconut
3 tbsp melted butter
2 packets strawberry jello
1 c Greek yogurt
1 c sliced fresh strawberries
1 packet vanilla pudding mix
4 tbsp coconut chips

1. Combine graham cracker crumbs, desiccated coconut and butter. Press into the bottom of a 23cm (9 inch) springform cake pan. Place in the freezer.
2. Prepare 1 packet of strawberry jello as directed on packet. Place in fridge until thickened, but not set.
3. Once jello is thickened, pour over the base. Place in the fridge until jello is fully set.
4. Meanwhile, prepare the other packet of jello by adding 1 cup boiling water to the jello granules. Whisk until dissolved. Instead of adding 1 cup cold water as directed on packet, add 1 cup yogurt. Whisk well until no yogurt lumps remain. Add sliced strawberries. Place in fridge until thickened but not set; once thickened, pour over the set jello in the pan. Return pan to fridge and chill until yogurt layer is fully set.
5. Prepare pudding according to directions on packet. Allow to sit for 5 minutes until thickened and soft set.
6. Pour pudding over the set yogurt layer. Top with coconut chips and cover with plastic wrap. Return to fridge and chill for 4 hours before slicing and serving.