Coconut Cream Dessert
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.
2 - 1/2 ccrushed butter-flavored crackers (about 68 crackers)
1/2 cplus 2 tablespoons butter, melted
1/2 galvanilla ice cream, softened
1/2 ccold milk
1 tspcoconut extract
2 pkg(3.4 ounces each) instant vanilla pudding mix
1 cflaked coconut, divided
1carton (8 ounces) frozen whipped topping, thawed
How to Make Coconut Cream Dessert
- In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish.
- 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.
- Remove from the freezer 15 minutes before serving.