Mix cream soda and coconut rum.
Drink.
25 degrees F. Spread the coconut evenly onto a baking sheet
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.
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.
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.
ugar, salt and flour. Add coconut, orange juice and melted butter
Mix oleo, flour and pecans and pat into bottom of 13 x 9-inch pan.
Bake 25 minutes at 350\u00b0.
Let this cool real well.
Mix cream cheese, 1 cup Cool Whip and confectioners sugar well and spread over the first layer.
Sprinkle with coconut.
Mix the instant pudding and milk until thickened.
Spread over second layer. Spread remainder of Cool Whip over third layer and sprinkle with coconut and more chopped nuts for garnish.
Combine flour, pecans and melted butter.
Mix well.
Spread in 9 x 13-inch pan.
Bake 15 minutes at 350\u00b0.
Cool.
Mix powdered sugar and cream cheese.
Fold in Cool Whip.
Spread over cooled crust.
Sprinkle with coconut.
Mix together instant pudding mix and milk.
Chill 5 minutes.
Spread over coconut.
Cover this with one 8 ounce Cool Whip.
Top with coconut.
Chill 4 hours.
Cut butter into flour until mixture is consistency of coarse meal. Add pecans and press into a 9 x 13 x 2-inch baking pan. Bake at 350\u00b0 for 20 minutes or until golden brown; cool. Gradually add sugar to cream cheese, beating mixture well. Fold in 1 cup whipped topping and spread mixture in cooled crust. Prepare pudding according to package directions. Spread over cream cheese layer. Spread cherry pie filling over pudding layer. Top with remaining whipped topping. Sprinkle with toasted coconut.
Mix margarine, milk and sugar together.
Let come to a boil and stir constantly for 2 1/2 minutes rapidly.
Take off heat and add marshmallows.
Stir until dissolved.
Add crumbs, nuts and coconut.
Drop by teaspoonful onto wax paper.
No further cooking necessary.
Mix cake mix and bake according to directions.
While cake is still warm, poke holes in cake and pour cream of coconut over cake.
Pour drained pineapple over cake and distribute evenly. Spread Dream Whip over cake and sprinkle coconut over top.
Keep refrigerated.
Preheat oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, butter, 1/4 cup shredded coconut, and eggs together in a large bowl until creamy.
Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle 1/4 cup coconut on top; press gently into the center. Place a maraschino cherry in the center of each cookie.
Bake in the preheated oven until edges look dry and bottoms are golden, 8 to 10 minutes.
small amount of shredded coconut on the pudding
layer
Bake cake mix as directed, while still warm punch holes in top of cake with wooden handle.
Pour over warm cake the milk and cream of coconut.
Refrigerate over night;
before serving spread with cool whip and sprinkle with angel coconut and chopped pecans.