COCONUT CLOUD PUDDING
(Inspired by a Coconut Pudding Bar recipe from Kraft)
65 Vanilla Wafers
6 T Butter, melted
1 package Cream Cheese, softened
2 T Sugar
1 t Vanilla
2 (8oz.) tubs of Whipped Topping, thawed
2 packages (3.4 oz.) Vanilla Flavor Instant Pudding
2 1/2 cups cold Milk
1 1/2 cups Flaked Coconut, lightly toasted
PREPARATION & METHOD
Crust: Smash vanilla wafers in a plastic bag until smooth. In a large 13 x 9 dish, mix with melted butter then press to the bottom. Refrigerate while preparing filling.
Filling: Mix cream cheese, sugar and vanilla until smooth. Whisk in 1 cup of the whipped topping and spread over the crust. Next, whisk dry pudding packages with milk until blended. Stir in 1 cup more of the whipped topping and 1 cup of toasted coconut. Spread over cream cheese layer. Top with remaining whipped topping and coconut. Refrigerate overnight or for at least five hours. Serve pudding very cold.
Recipe and Photo Courtesy of:Kim Byer
The Paper Apron – a Food Blog
The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.