Lanas Wonderful Mystery Layered Dessert |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Here is how this came about: I wanted to make something scrumptious using ONLY what I had in refrigerator and pantry. It is SO easy, I am just describing in detail so it seems long. BTW, JB flipped over this! Read more !! :) BTW..change it any way you like too! Ingredients:
lanas wonderful mystery layered dessert |
here is how this came about: i wanted to make something |
scrumptious using only what i had in refrigerator and pantry. |
it is so easy, i am just describing in detail so it seems long. |
btw, jb flipped over this |
1 package dessert shells. (like people use for little strawberrie |
short cakes) |
chocolate (shell) sauce like for over ice cream that hardens. |
custard |
2 cups half-and-half |
2 eggs (beaten well) |
2/3 cup white sugar |
1/3 cup all-purpose flour |
1/4 teaspoon salt |
3 ounce bar cream cheese-softened |
1 cup flaked coconut, toasted |
1 teaspoon vanilla extract |
3 ounces toasted and chopped macadamia nuts |
1 cup toasted coconut |
frozen whipped topping, thawed (about 2 1/2 cups) |
Directions:
1. To start lay the dessert shells in the bottom of a dish about 8 X 8 (if they lap over it will not hurt anything).
2. Put in the freezer while you prepare the custard layer.
3. (when cool, cover the shells with Chocolate (shell) sauce)
4. For Custard:
5. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.
6. Bring to a boil over medium heat, stirring constantly.
7. Add cream cheese. Stir and blend well!
8. Remove from heat, and stir in 1/2 cup of the coconut and the vanilla extract.
9. Mix well and allow to cool for about 10 minutes.
10. when cooled slightly:
11. Put 1 layer of the custard over the shells and chocolate.
12. Put a thin layer of macadamia nuts
13. Now put whipped topping, and coconut.
14. Just keep going until all gone.
15. Top with more whipped topping and coconut.. a little chocolate shell or chocolate curls.You also may dust with cocoa powder if desired.
16. To toast coconut, spread it in an ungreased pan and bake in a 350 degree F oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
17. (CAUTION..it burns easily!)
18. Chill 2 to 4 hours, or until firm.
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