Coconut Cream Dessert

Cassie *


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!

This dessert is wonderful for hot weather coming. There is ice cream in the mix, and this is kept in the 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 be ready!

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

★★★★★ 3 votes
12 - 15
15 Min


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
carton (8 ounces) frozen whipped topping, thawed


1In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish.
2In 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.
3Remove from the freezer 15 minutes before serving.

About Coconut Cream Dessert