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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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 Ingredients:
1 prepared angel food cake (8 to 10 ounces), cut into 1/2-inch cubes |
1-1/2 cups cold 2% 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:
1. Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined.
2. 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.
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