Coconut Cream Dessert

Cassie *

By
@1lovetocook1x

This is a delicious dessert I make for Holidays. I made it for Easter, and before I could get a picture there were only crumbs left..lol!


This dessert is wonderful for hot weather coming. There is ice cream in the mix, and this is kept in the freezer..so easy to throw together. I like the saltiness of the crust against the sweetness of the filling...Yum!

Everyone will be asking you for the recipe..so be ready!


Recipe from my TOH Quick Cooking May/June 2003 issue.


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Comments:

Serves:

12 - 15

Prep:

15 Min

Ingredients

2 - 1/2 c
crushed butter-flavored crackers (about 68 crackers)
1/2 c
plus 2 tablespoons butter, melted
1/2 gal
vanilla ice cream, softened
1/2 c
cold milk
1 tsp
coconut extract
2 pkg
(3.4 ounces each) instant vanilla pudding mix
1 c
flaked coconut, divided
1
carton (8 ounces) frozen whipped topping, thawed

Directions Step-By-Step

1
In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish.
2
In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended.

Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months.
3
Remove from the freezer 15 minutes before serving.

About this Recipe