176837 rocky mountain high coconut cream Recipes

dream whip topping mix, cold milk, vanilla extract, instant coconut cream pudding mix, coconut, pie crust, cooked and cooled

milk, unsalted butter, rapid rise dry yeast, sugar, egg yolks, slightly beaten, cake flour, salt, fat for frying, such as canola oil, instant coconut cream package, icing sugar, boiling water, shredded unsweetened coconut

ritz crackers, instant coconut cream pudding mix (3 oz), milk, butter pecan ice cream (partly thawed), cool whip

coconut cream, honey, cornflour, pineapple, honey, cornflour

butter, sugar, flour, ground cinnamon, egg yolks, coconut cream, egg whites , stiffly beaten

butter (seperated), flaked coconut, cream cheese, milk, powdered sugar , sifted, vanilla

granulated sugar, unsalted butter softened, vegetable oil, eggs separated, bleached all-purpose flour, baking soda, ground pecans, buttermilk, unsweetened flaked coconut, cream cheese softened, sugar sifted, pure vanilla extract, whole milk, pecan pieces

yucca root (cut into 4 inch sections and peel the skin), coconut sugar (also called palm sugar), vanilla sugar, pandan leaves, water, coconut cream, rice flour, sea salt

all-purpose flour, sugar, kosher or hawaiian salt, crushed, cold all-vegetable shortening, chilled and cut into small pieces, cold unsalted butter, chilled and cut into small pieces, cold water, shredded coconut, divided, egg yolks, sugar, cornstarch, unsalted butter, melted, milk, coconut cream, pure vanilla extract, heavy whipping cream, divided, sugar

graham cracker crumbs, unsalted butter melted, granulated sugar, instant coconut cream pudding mix, milk, vanilla ice cream softened, shredded coconut, heavy whipping cream, granulated sugar

butter, all purpose flour, chopped pecans, cream cheese softened, powdered sugar, instant coconut cream pudding, milk, shredded coconut toasted

gingersnap cookies, sweetened shredded coconut, melted butter, half-and-half, egg yolks, sugar, cornstarch, pure vanilla extract, butter, sweetened shredded coconut, cream, for topping

fromage frais, double cream, coconut cream, caster sugar, gelatin (enough to set 1 pint), malibu rum (optional), strawberries, raspberries, blueberries

yellow cake mix, instant coconut cream pudding mix, water, vegetable oil, eggs, poppy seeds, sugar

yellow cake mix, eggs, vegetable oil, water, instant coconut cream pudding mix, poppy seeds

chopped onion, garlic (minced ), organic olive oil, organic red lentils, organic chicken broth, water, tropical traditions coconut cream concentrate , to taste, organic curry seasoning, organic cumin, salt and pepper to taste, yogurt , for serving

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

sugar, cornstarch, salt, low-fat milk, eggs, lightly beaten, cream of coconut (coco lopez), coconut extract, vanilla extract, reduced fat graham cracker crust (6 inch), sugar, water, egg whites, cream of tartar