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    No-Bake Coconut Cream Pie Parfait


    Source of Recipe


    E-cookbook

    List of Ingredients




    2 cups evaporated milk chilled
    2 3.4 oz coconut cream instant pudding mix
    1 cup cold water
    2 cups 8 oz tub extra-creamy whipped topping
    CRUST
    2 cups graham cracker crumbs
    1 stick butter melted
    2 tbsp sugar
    TOPPING
    1 cup 1/2 an 8 oz tub extra-creamy whipped topping
    1/2 cup toasted coconut
    1/4 cup hot fudge sundae sauce optional

    Recipe



    Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.
    In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.
    Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.
    Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut. If using optional fudge sauce, microwave sauce on HI for 20 seconds, or until itís of drizzling consistency. Drizzle over top of dessert. NOTE: I used the sauce but served it separately.

 

 

 


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