Coconut darlings in da hoooouse! I can't resist the urge to pass judgment on individuals who don't care for coconut a tad. I'm almost certain that stuff was sent straight from the divine beings themselves! I cherish it and I adore preparing with it much more. Or on the other hand would it be advisable for me to state, not heating? Since this sweet happens to be a delightful no-heat dessert that is excessively simple to make and can be prepared in the blink of an eye!

We have a couple different renditions of this here on the blog. We have a vanilla rendition {also, a standout amongst the most mainstream formulas on our blog}, a pumpkin variant, and a pistachio adaptation. I'd like to state that this coconut one is my top choice, yet they are all, really, pretty similarly flavorful.

I was motivated to make this adaptation, because of my new status as a REAL® Seal Dairy Diva! I did this last year also and I was so energized when they requested that I do it again this year.

They are such an incredible organization, that emphasis on genuine dairy items from bovines brought up in the U.S. It gets me energized when I go over the REAL® Seal on the dairy items that I cherish, in light of the fact that I realize they can be trusted and are extraordinary for my family and me.


Also try our recipe : OATMEAL LEMON CREME BARS

Ingredients :

  • 36 Golden Oreo Cookies
  • 6 Tbsp. butter melted {I use salted}
  • 1 {8 oz} pkg. Philadelphia Cream Cheese softened
  • 1/4 cup granulated sugar
  • 2 Tbsp. cold milk
  • 12 oz. Cool Whip divided
  • 2 {3.4 oz.} pkgs Coconut Cream instant pudding
  • 3 & 1/4 cups whole milk
  • 1 cup sweetened coconut flakes toasted {Here is how I toast mine}

Instructions :

  1. In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
  2. Press the mixture into a 9x13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
  3. In a medium bowl {I use my stand mixer} whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated.
  4. With a spatula, fold in 1 & 1/4 cups cool whip until completely uniform. Spread this mixture evenly over your crust.
  5. In another medium bowl, combine the 3 & 1/4 cups milk with both of the pudding packages. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the previous layer.
  6. Let the dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the remaining Cool Whip over the top.
  7. Spread the toasted coconut evenly over the top. Make sure that it is completely cooled before adding it.
  8. Let dessert sit in the freezer for 1 hour or in the refrigerator for 4 hours before serving.

Read more our recipe : Cinnamon Roll Cake Recipe

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