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Results 31 - 40 of 99 for coconut desserts
Mix flour, pecans and butter ... 1 (12 ounce) container Cool Whip. Sprinkle toasted coconut on top. Refrigerate at least 2 hours or overnight.
Pat into 9 x 13 ... over the cooled crust. Then spread the pudding over cheese. Top with Cool Whip. Sprinkle with toasted coconut. Refrigerate.
In a large Pyrex dish ... Spread over crackers and top with Cool Whip. Cover with coconut flakes. Keep in refrigerator until you are ready to serve.
STEP ONE: Mix together flour, ... milk. Cool. Pour over 2nd layer. Spread remainder of Cool Whip from 1 quart container. Sprinkle with coconut.
Pat into 9 x 13 ... Sprinkle with toasted coconut. (Toast the coconut in ... degrees for 4 to 8 minutes, cool before using.) Pan size: 9 x 13.
Mix flour, sugar, and butter ... Mix together instant coconut pudding, instant vanilla pudding and ... sprinkle with toasted coconut. Refrigerate.
Mix butter, flour and nuts. ... mixture. Top this with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until ready to serve.
Prepare according to directions. Put on large cookie sheet. Bake 20 minutes at 350 degrees. Cool cake. Drain 1 can crushed pineapple; ...
CRUST: Combine butter, flour, 3 ... pudding and 3 cups milk, put on top of crust. TOPPING: Spread Cool Whip and top with 1 1/2 cups of coconut.
Mix flour, butter, sugar and ... until browned. Toast coconut in shallow pan while this ... in refrigerator for several days. Serves 12 to 16.
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