Peachy Coconut Delight Recipes

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.

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.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in cookie crumbs. Add the coconut, almonds and vanilla; mix well. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave-safe bowl, combine chocolate chips and shortening. Microwave on high until melted, stirring every 15 seconds; stir until smooth. Dip balls into melted chocolate; shake off excess. Place on waxed paper until set. Store in an airtight container in the refrigerator.

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.

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.

Steps:

• Preheat oven to 350ºF.
• Combine cake mix and coconut; cut in butter with pastry blender or 2 table knives until mixture is crumbly.
• Press lightly onto the bottom and 1/2-inch up sides of an 8-inch square baking dish.
• Bake for 15 minutes. Remove from oven.
• Arrange peach slices over crust.
• Combine sugar and cinnamon; sprinkle over peaches.
• Blend sour cream and egg; pour over peaches.
• Bake 15 minutes or just until set.

Steps:

• Preheat oven to 325 degrees F.
• Spread peaches and juice in the bottom of a 13X9 inch baking dish that has been sprayed with oil.
• Sprinkle dry cake mix over peaches, evenly.
• Do not pack into the peaches.
• Pour melted butter over the cake mix.
• Mix the coconut and pecans together and spread evenly on top of butter cake mix.
• Bake 55-60 minutes.

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.

Steps:

• First, crush the biscuits or crackers into a fine meal in a bowl.
• To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
• Take two tablespoons of batter and roll into a ball.
• In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
• Repeat with the rest of the mixture until done.
• Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
• Retrieve and serve.
• Enjoy!