ver medium heat. Stir in coconut and pecans.
Cook and
FOR CRUST: Combine crumbs and butter in medium bowl; mix well.
Press crumb mixture onto bottom of 12x8-inch baking dish.
FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk.
Stir in coconut and rum extract.
Arrange banana slices over crust.
Spoon pudding mixture over bananas to cover completely.
In medium bowl, combine pineapple and whipped topping; spread over pudding mixture.
Refrigerate at least 30 minutes or up to 2 hours before serving.
Mix cream soda and coconut rum.
Drink.
Break cake into bite-sized pieces. Mix lemon juice with sweetened condensed milk and stir until well mixed. Whip cream; put the 2 together. Put 1/2 of the cake in a 9 x 13 pan, then half the mixture. Top with the other 1/2 of the cake pieces and the rest of the mixture. Sprinkle top with coconut. Refrigerate overnight.
In large bowl add Cool Whip, dry pistachio instant pudding and pineapple.
Mix ingredients together.
Add pecans and coconut (optional).
Keep in refrigerator.
About 2 or 3 hours before serving, add marshmallows.
Mix.
Put back in refrigerator. Enjoy.
Heat oven to 375\u00b0F Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
nd the vanilla, almond, and coconut extracts. Do not overmix the
>COCONUT
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Fold together and pour over cool crust.
Reserve toasted coconut for topping.
Let set and chill well.
Spread Cool Whip on top and 1/2 cup toasted coconut.
Keep cool.
Mix flour and butter until crumbly.
Add nuts and mix.
Spread evenly on bottom of 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes. Mix with mixer and spread evenly over crust.
(Use knife not rubber spatula.)
Mix pudding per instructions on box.
Add coconut and coconut flavoring.
Pour over cream cheese spread. Make up 1 envelope Dream Whip topping.
Sprinkle with nuts and coconut for topping.
Refrigerate.
Layer as directed.
Crumble flour and oleo together on bottom of dish or pan.
Put pecans (ground up) on top of mixture.
Cook for 20 minutes or until light brown; cool.
Mix up cream cheese and powdered sugar.
Put on top of pecans (will be hard to spread).
Put Cool Whip on top of this.
Sprinkle coconut.
Mix pudding with milk and coconut flavoring until firm.
Put on top of rest.
Add more Cool Whip and sprinkle more coconut on top.
If desired, use extra Cool Whip, coconut and nuts for the 4th layer.
Spray a large pan.
Place 1/2 gallon of vanilla ice cream in a bowl to soften.
Crush 2 sleeves of crackers.
Add sugar and stick of melted oleo.
Mix together and press in bottom of pan.
Mix softened ice cream with 1 cup milk and 3 boxes coconut cream instant pudding.
Spread over the crust - Freeze for 4 hours.
Top with Cool Whip and toasted coconut (optional).
May be refrozen.
Put all ingredients except coconut in a blender.
Grease 9-inch deep pie pan and preheat oven to 350\u00b0.
Blend for 3 minutes.
Pour into pie pan and let set for 5 minutes.
Sprinkle 1 1/2 cups coconut on top and bake for 40 minutes.
Cook cake mix as directed on box.
Poke holes in cake (fork, toothpick, etc.).
Blend evaporated milk and cream of coconut together.
Pour on top of cake.
Cover with Cool Whip and sprinkle on coconut, as desired.
tir in 1/2 cup coconut and nuts.
Pour into
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.
Combine first 3 ingredients and press into 9 x 13-inch pan, lightly brown.
Cool completely.
Melt 1/4 cup butter.
Add coconut and 1/2 cup chopped pecans.
Cook over low heat, stirring often until coconut is golden brown.
Cool completely.
Combine cream cheese and condensed milk, beat at medium speed with an electric mixer until smooth.
Fold in whipped topping.
Layer 1/3 each of cream mixture, caramel sauce and coconut mixture over crust.
Repeat process twice.
Cover and freeze until firm.