COCONUT CREAM DELIGHT
Make and share this Coconut Cream Delight recipe from Food.com.
Provided by run-buf-get-riley
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- .60 Ritz crackers, crushed - mix with ¼ lb melted butter.
- Press in 9 x 13 pan.
- Mix 2 pkg. (small box) instant coconut cream pudding with 1 ½ cups milk.
- Add 1-quart butter pecan ice cream, (partly thawed).
- Pour over crust and top with two large containers of Cool Whip.
Nutrition Facts : Calories 427.9, Fat 22.3, SaturatedFat 15.3, Cholesterol 6.4, Sodium 512.9, Carbohydrate 53.5, Fiber 1.6, Sugar 31, Protein 4.2
COCONUT DELIGHT
Make and share this Coconut Delight recipe from Food.com.
Provided by God Loves U
Categories Dessert
Time 40m
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat cream cheese and confectioners' sugar.
- Add milk and pudding mix; mix well.
- Fold in 1-1/2 cups of whipped topping.
- Place half of the cake cubes in a 4-quart glass bowl.
- Layer with half of the berries, coconut, and pudding mix.
- Cover with remaining cake cubes.
- Layer with the remaining berries, coconut, and pudding mixture.
- Spread remaining whipped topping over top.
- Garnish with additional berries and lightly brownish coconut if desired.
Nutrition Facts : Calories 743.2, Fat 39.5, SaturatedFat 27, Cholesterol 189, Sodium 495.9, Carbohydrate 92.4, Fiber 4.6, Sugar 50.9, Protein 10.2
COCONUT CREAM DELIGHT
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from, From Babas' Kitchen To Ours.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Crust:.
- Mix all ingredients until crumbly. Spread on cookie sheet and bake in 400 oven until lightly browned. When cooled, spread three-quarters of the crumbs in a square cake pan. Reserve remaining crumbs to sprinkle over whipped cream.
- Topping:.
- Prepare pudding. Spread over crumb base. Top with whipped cream. Sprinkle reserved crumbs over top.
Nutrition Facts : Calories 365.3, Fat 26.9, SaturatedFat 19.2, Cholesterol 48.3, Sodium 131.2, Carbohydrate 29.4, Fiber 2.9, Sugar 10.7, Protein 3.6
LEMON CREAM DELIGHT
From my Great Aunt's collection. She clipped this one from the Chicago Tribune, where it had won the weekly "Favorite Recipe" prize of $10. This is different from the other lemon delight recipes in that is contains no pudding mix or gelatin - this one is made with sweetened condensed milk and contains nuts & coconut.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine nuts and coconut in a 9" square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool.
- Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs.
- Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later.
- Press dough into the bottom of a buttered 9" square baking pan and bake at 350 F for 15 minutes; let cool.
- Fold powdered sugar and vanilla into the whipped cream.
- Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture.
- Spread this mixture into the crust and let chill 15 minutes.
- Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all.
- Chill, covered.
- Cut into 9 squares to serve.
Nutrition Facts : Calories 383.7, Fat 20.7, SaturatedFat 6.3, Cholesterol 20.1, Sodium 191.7, Carbohydrate 45, Fiber 1.1, Sugar 31, Protein 6.6
COCONUT DELIGHT
Steps:
- Layer 1. Mix flour, butter, and 1/2 chopped pecans.Mix by hand or large spoon. Put into a long Prrex dish. Pat down with hands. Bake crust on 325 for 10-15 minutes or until crust is light brown on top. Let crust cool for 30 minutes.
- Layer 2. Mix soften cream cheese, about half of the Cool Whip, and sugar together and layer on crust and sprinkle with coconut.
- Layer 3. Prepare large box of instant vanilla pudding mix as directed on box. Spread on layer 2.
- Layer 4. Spread rest of the Cool Whip on top of layer 3. Sprinkle with the rest of the coconut and pecans. Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
COCONUT DELIGHT CAKE
From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Leslie Blanchard in the Desserts category.
Provided by Smilyn
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
- Blend with electric mixer at medium speed for 4 minutes.
- Stir in 1/2 cup coconut and nuts.
- Pour into 3 greased and floured 9-inch pans.
- Bake 35 minutes.
- Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
- Remove from heat and spread onto paper towels to drain.
- Cream 2 tablespoons butter with cream cheese.
- Add confectioner's sugar and milk in small amounts, beating well between each.
- Blend in vanilla.
- Stir in 2 cups sauteed coconut.
- Frost between cake layers, top, and sides.
- Garnish with remaining sauteed coconut.
Nutrition Facts : Calories 970.5, Fat 46.1, SaturatedFat 24.6, Cholesterol 153.7, Sodium 864.9, Carbohydrate 133.7, Fiber 2.4, Sugar 107.6, Protein 9.4
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