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Coconut Angel Squares Recipe

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I have so many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became the one I prefer because it tastes like a coconut cream pie with only a fraction of the work. -Betty Claycomb, Alverton, Pennsylvania

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12-15 Servings
Prep: 15 min. + chilling

Ingredients

1 prepared angel food cake (8 inches), cut into 1/2-inch cubes
1-1/2 cups cold milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup flaked coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Directions

Place cake cubes in a greased 13-in. x 9-in. dish. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add ice cream and 3/4 cup coconut; beat on low just until combined.
Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers. Yield: 12-15 servings.

Coconut Angel Squares published in Quick Cooking November/December 2002, p29

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