Sunday, May 4, 2014

Pina-Colada Desert (Four Layer Pineapple Coconut Dessert)

Spring is finally here!! yay... Invited some friends over at my place for dinner, so wanted to make everything (or most of the things) related to SPRINGG... 

tropical fruit... first thing came into my mind... so Pineapple and then i found this recipe online... and then there was no second though...

Base with roasted and crushed pecans, layered with cream cheese mixture, then yummiest tropical fruit pineapple with coconut and topped with whipped cream... I suggest try it or you will regret it

You need:
1/2 cup butter, softened
1 cup flour
1 cup pecans, chopped and toasted
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 (9 oz.) carton Cool Whip Topping, thawed
5 cups cold milk
2 (5 oz.) pkg. instant vanilla pudding
1 small can crushed pineapple, drained
1 cup shredded coconut
1/2 cup flaked coconut

Mix butter, flour, and pecans until crumbly. Lightly press with hands into ungreased 9 x 13 in. baking dish. Bake in 350 degree oven for 20 minutes; cool

Beat cream cheese and powdered sugar until creamy. Add 1-1/2 cups of the Cool Whip to the cream cheese and powdered sugar.

Blend well and spread over crust.

Mix milk and pudding and stir until thickened. Fold in drained pineapple and 1 cup coconut. Mix well. Spread over second layer and refrigerate.

 Spread remaining Cool Whip over third layer when it is set and firm. Chill until ready to serve. 

Toast remaining 1/2 cup coconut and sprinkle over Cool Whip Layer. 

orignal link for recipe..

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