Recipe submitted
by Judy Hensley of Gate City, Virginia USA.
Frozen Coconut Dessert
- Crust:
1 1/2 sleeves of Ritz Brand crackers, finely crushed
1 stick (1/2 cup) margarine, melted
-
- 1. Combine cracker crumbs and margarine
together, press into an ungreased 13 x 9 x 2-inch pan.
-
- Filling:
3 boxes coconut instant pudding
2 1/2 cups milk
1. Combine pudding mix and milk well, then
slowly add:
1/2 gallon vanilla ice cream, softened
1 cup sweetened flaked coconut
2. Spread filling over prepared crust and
top with:
1 (12-ounce ) container non-dairy whipped
topping
Toasted coconut for sprinkling over top
3. Store in freezer. Remove from freezer
several minutes before serving.
Makes 12 servings.
