ver medium heat. Stir in coconut and pecans.
Cook and
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.
Preheat oven to 400 degrees F.
Place coconut on baking sheet and place in oven.
Stir every 45-60 seconds until coconut turns a light brown. (Cooking time varies based on your oven).
Once light brown remove from oven, cool and enjoy in your toasted coconut recipes.
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.
ntil slightly golden).
Toast coconut in same oven.
Watch
Prepare graham cracker crust for a 9 x 13-inch pan.
Mix together coconut cream pudding, French vanilla pudding and milk. Add Eagle Brand milk.
Fold in Cool Whip. Add coconut, however much you want.
Pour over graham cracker crust. Put Cool Whip on top and toasted coconut.
Crush Ritz crackers.
Melt margarine.
Mix together.
Line bottom of pan with mix.
Save 1/4 cup mix for top of dessert.
Mix together milk, pudding and ice cream.
Pour into pan.
Chill 1/2 hour.
Combine first 3 ingredients; press into a lightly greased 13 x 9 x 2-inch baking dish.
Bake at 350\u00b0 for 18 to 20 minutes or until lightly brown.
Cool completely.
Melt 1/4 cup margarine. Add coconut and 1/2 cup chopped pecans.
Cook over low heat, stirring often until coconut is golden brown.
Cool.
Combine flour, 3/4 cup butter and 3/4 cup pecans.
Mix together and press into greased 9 x 13 x 2-inch dish.
Bake at 350\u00b0 for 18 to 20 minutes.
Cool completely.
Melt 1/4 cup butter, coconut and 1/2 cup nuts.
Cook over low heat until coconut browns.
Cool. Combine cream cheese, condensed milk and whipped topping.
Layer on crust:
cream cheese mixture, 12 ounces caramel sauce (I use more caramel sauce) and coconut mixture.
This makes 3 layers.
Cover and freeze.
Serves about 20.
Melt margarine in saucepan.
Add coconut and chopped pecans. Stir over medium heat until lightly brown.
Cool.
Combine cream cheese and milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/3 of cheese mixture over crust, then 1/3 of coconut mix and 1/3 jar of caramel ice cream topping drizzled over the coconut.
Repeat twice.
Cover and freeze 8 hours or until firm.
Remove from freezer 10 or 15 minutes before serving.
Serves about 15.
Mix together flour, butter, and chopped nuts.
Mixture will be thick.
Pat in bottom of a 13 x 9-inch pan and bake at 350\u00b0 for 15 minutes.
Cool.
Then, using a fork, crush and cover entire bottom of pan.
Mix cream cheese and powdered sugar well.
Then fold in one large size
Cool Whip. Spread evenly over first layer.
Cook boxes of coconut cream pudding with milk.
Cool and spread on second layer.
oft, about 10 minutes. Add coconut milk and rock sugar, stirring
in a bowl, combine flour, sugar and cut in butter.till crumbly.stir in pecans.
press into greased 13x9 pan.bake at 325* for 20-25 minutes -- or edges are lightly browned.cool on wire rack --
in small mixing bowl, beat cream cheese,powdered sugar till smooth --
let stand for 2 minutes -- to semi-set.
spread over cream cheese and top with remaining cool whip.
sprinkle with toasted coconut -- .
br>In a saucepan, combine coconut milk and 1 1/4
hipped topping.
Sprinkle with coconut. Refrigerate overnight.
ith Cool Whip and sprinkle coconut and pecans on top.
Combine graham cracker crumbs, coconut and nuts.
Beat egg whites, salt and vanilla until soft peaks form.
Gradually add sugar, beating until very stiff peaks form and all sugar is dissolved.
Fold graham cracker mixture into egg white mixture. Spread into well-greased 9-inch pie plate.
Bake at 350\u00b0 for 30 minutes.
Cool.
Cut into wedges and top with scoops of vanilla ice cream.
Toast only 1 cup of coconut on baking sheet at 375\u00b0 for approximately 10 minutes.
Stir often until light brown.
Mix flour, butter and walnuts together; add only 3/4 cup walnuts to mix.
Press into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes.
Mix flour, sugar and butter and pat in 9 x 13-inch pan.
Bake at 350\u00b0 for 10 to 15 minutes.
Whip confectioners sugar, Cool whip and cream cheese; spread over cooled crust.
Cook pudding and milk until thick.
Cool.
Spread over cream cheese mixture.
Top with Cool Whip and toasted coconut.
Mix flour, soft butter and nuts and pour into dish.
Bake 15 to 20 minutes at 350\u00b0.
Mix cream cheese, Cool Whip and confectioners sugar.
Spread on baked layer.
Mix pudding.
Let thicken and spread over cream layer.
Cover with Cool Whip.
Top with 1/2 cup toasted coconut.
Chill and serve.