Coconut Cream Dessert

1
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.

Rating:

★★★★★ 3 votes

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

How to Make Coconut Cream Dessert

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.

Printable Recipe Card

About Coconut Cream Dessert





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