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Results 21 - 30 of 39 for coconut fudge
21. COCONUT FUDGE
Place all ingredients in a 2 quart saucepan. Cook, stirring occasionally to 237 degrees. Cool in the pan or pour out on a marble slab to ...
Stir cake mix and instant pudding together dry. Then add eggs, oil, 1 cup sour cream and 1/2 cup of buttermilk. Mix all ingredients in a ...
Spread butter evenly in bottom ... 1 1/3 cup coconut in pie pan. Combine milk, ... with remaining coconut. Bake at 325 degrees for 30 minutes.
Grease and flour tube pan. Prepare filling, set aside. Combine sugar, oil and egg; beat 1 minute at high speed. Add remaining ingredients. ...
Spread butter evenly on bottom ... 1 1/3 cups coconut. Combine milk, sugar, egg, ... Serve warm or cool. Store any leftover pie in refrigerator.
Spread butter evenly on sides ... 1 1/3 c. coconut. Combine everything but remaining ... at 325 degrees for 30 minutes. Store in refrigerator.
27. COCONUT FUDGE
Combine first five ingredients. Bring to a boil 3 minutes. Combine remaining ingredients in large bowl. Pour cooked mixture over oat ...
Use 10 inch tube or Bundt cake pan. Pour 1/2 batter into greased pan then spoon filling over batter in cake pan and then pour in remaining ...
Put butter, sugar and milk ... until cool, adding coconut. Pour in buttered tin ... For chocolate coconut fudge, same as above, except ... cocoa to granulated sugar.
Soften cream cheese, gradually add sugar to cream cheese mixing ... blended, stir in vanilla and salt, shape into small balls. Roll in coconut.
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