Ingredients for Coconut Pudding Squares
- 1 1/2 cups graham cracker crumbs
- Sugar Free Instant Vanilla Pudding Mix
- 1 (1 ounce) package sugar free instant coconut cream pudding mix
- 1 (8 ounce) container reduced fat thawed whipped topping
- 1 cup evaporated skim milk
- Almond Extract
- Canned Peaches
- 1 (11 ounce) can mandarin oranges, drained
- 1/2 cup flaked coconut, toasted
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How to Make Coconut Pudding Squares
- Crush half of the graham crackers into coarse crumbs. Press half of the crumbs into the bottom of a greased 9x9 inch baking pan.
- In a large bowl, whisk together the instant coconut cream pudding mix and milk until smooth.
- Gently fold in the thawed whipped topping and shredded coconut.
- Pour half of the pudding mixture over the graham cracker crust in the pan and spread evenly.
- Sprinkle the remaining graham cracker crumbs over the pudding layer.
- Pour the remaining pudding mixture over the graham cracker crumbs, and spread evenly.
- Arrange the drained mandarin orange segments on top of the pudding.
- Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set completely.
- Cut into 12 squares and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
79g
Fat
8g
Carbs
8g
