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Coconut Cream Dessert

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.
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    12-15 servings

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
  • 1 teaspoon coconut extract
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 cup sweetened shredded coconut, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • 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.

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