Coconut Cream Dessert
Quick Cooking
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Butter-flavored crackers make the crunchy crust for this frozen take on coconut cream pie. "A mixer works great to easily combine the ice cream, milk and pudding mix," suggests Carol Beamer of Glenville, West Virginia. Try sprinkling chopped nuts or cracker crumbs on top instead of the coconut.
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 15 min. + freezing
Ingredients:
- 2-1/2 cups crushed butter-flavored crackers (about 68 crackers)
- 1/2 cup, plus 2 tablespoons butter, melted
- 1/2 gallon vanilla ice cream, softened
- 1/2 cup cold milk
- 2 packages (3.4 ounces each) instant coconut cream pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/3 cup flaked coconut, toasted
Directions:
In a small bowl, combine the cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish.
In a large mixing bowl, combine the ice cream, milk and pudding mixes until blended. Spread over the crust; top with whipped topping and coconut. Cover and freeze for up to 2 months.
Remove from the freezer 15 minutes before serving. Yield: 12-15 servings.