Ingredients for Coconut Cream Frozen Dessert
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted margarine
- Light Vanilla Ice Cream
- 1 1/2 cups milk
- 2 (3.4 ounce) packages instant coconut cream pudding mix
- 1 (12 ounce) container frozen light whipped dessert topping, thawed
- 1 cup flaked coconut, toasted
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can cream of coconut
- 1 (8 ounce) package cream cheese, softened
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How to Make Coconut Cream Frozen Dessert
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and melted margarine. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of an ungreased 13x9 inch baking dish. Bake for 8-10 minutes, or until lightly golden.
- Let the crust cool completely.
- In a large bowl, combine the softened ice cream, milk, and both packages of instant vanilla pudding mix.
- Beat with an electric mixer on medium speed until smooth and creamy. (If you don't have a mixer, you can use a whisk but it will take longer and require more elbow grease!)
- Spread the ice cream mixture evenly over the cooled crust.
- Top with the thawed whipped topping and toasted coconut flakes.
- Cover the dish tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow it to firm up completely.
- Remove from the freezer 15 minutes before serving to allow it to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
49g
Fat
14g
Carbs
7g
