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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I usually prepare desserts for potluck luncheons at our office, reports Betsy Furin of Rockville, Maryland. My co-workers really enjoy this delightful combination of coconut pudding and fresh peaches. Ingredients:
4 cups sliced fresh or frozen peaches, thawed, divided |
1-3/4 cups cold milk |
1/2 teaspoon coconut extract |
1 package (3.4 ounces) instant vanilla pudding mix |
1/2 cup flaked coconut |
1 graham cracker crust (9 inches) |
1 cup whipped topping |
additional sliced peaches, optional |
Directions:
1. If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in coconut.
2. Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving.
3. Top with remaining peaches. Garnish with whipped topping and additional peaches if desired. Yield: 8 servings.
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