Coconut Cream Dessert Recipe

5 6 8
Coconut Cream Dessert Recipe
Coconut Cream Dessert Recipe photo by Taste of Home
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Coconut Cream Dessert Recipe

Read Reviews
5 6 8
Publisher Photo
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.
Recommended: Top 10 Coconut Recipes
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 2-1/2 cups crushed butter-flavored crackers (about 68 crackers)
  • 1/2 cup plus 2 tablespoons butter or margarine, 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 bowl, combine the cracker crumbs and butter; mix well. Press into an ungreased 13-in. x 9-in. dish.
In a mixing bowl, combine the ice cream, milk and pudding mixes. 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.
Originally published as Coconut Cream Dessert in Quick Cooking May/June 2003, p64

Nutritional Facts

1 serving (1 piece) equals 367 calories, 24 g fat (14 g saturated fat), 53 mg cholesterol, 350 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

  • 2-1/2 cups crushed butter-flavored crackers (about 68 crackers)
  • 1/2 cup plus 2 tablespoons butter or margarine, 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
  1. In a bowl, combine the cracker crumbs and butter; mix well. Press into an ungreased 13-in. x 9-in. dish.
  2. In a mixing bowl, combine the ice cream, milk and pudding mixes. 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.
Originally published as Coconut Cream Dessert in Quick Cooking May/June 2003, p64

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Reviews forCoconut Cream Dessert

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jfurnas User ID: 6417766 128692
Reviewed Oct. 24, 2014

"Excellent!!!! I love coconut so next time I will add a little more coconut to it."

MY REVIEW
Cooks_for_Kicks User ID: 1338755 123527
Reviewed Jun. 27, 2014

"This is like a cross between coconut ice cream and coconut pie! My husband requested pie for Father's Day, but we were so busy that weekend I would have had to make the pie several days in advance which would not have tasted very good. This tasted like frozen coconut pie and could make it in advance! Everyone loved it!"

MY REVIEW
lisaerin User ID: 6760775 128687
Reviewed Jun. 10, 2013

"I have been searching for this recipe for ages. My old neighbor used to make this and I lost the recipe. The only difference was she used Jello Coconut flavor instant pudding instead of the vanilla and the coconut extract. Good to know I can use vanilla pudding with the extract because the coconut flavor Jello pudding is hard to find in So Cal. Thanks so much for posting!"

MY REVIEW
Toni Anderson User ID: 3311959 134326
Reviewed Oct. 1, 2012

"I made this for my mom last weekend. After she took a bite, she said, :You don't have to tell anyone about this one being in my freezer. They can eat the other desserts you are making!" LOL

Toni Anderson
Gommy of 5"

MY REVIEW
heartlight User ID: 4262352 205502
Reviewed Jan. 30, 2011

"This dessert is sooooo good....Especially good in the hot summer. Everyone loved it even better than coconut cream pie. I use this crust recipe in similar desserts because it has such a good flavor. You should try this recipe....everyone asks me to make it repeatedly !!!"

MY REVIEW
god'slillgirl User ID: 5389671 128685
Reviewed Sep. 15, 2010

"This was really easy to make & it tastes absolutly wonderful! I love the salty sweet combo & the tosted coconut on top! Will definatly make it again :)"

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