Real Recipes From Real Home Cooks ®

coconut cream dessert

(3 ratings)
Recipe by
Cassie *
Somewhere, PA

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 ratings)
yield 12 - 15
prep time 15 Min

Ingredients For coconut cream dessert

  • 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

How To Make coconut cream dessert

  • 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.