p the side of ramekins. Bake for 20-25 mins, until
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
nd floured cookie sheets.
Bake 325F for 20 minutes or
owl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till
n another bowl mix the coconut, condensed milk and vanilla extract
50 degrees F.
Chop coconut macaroons coarsely.
Melt butter in
Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
Chill until set & enjoy!
ream to the prepared & cooled Coconut Pudding.
Cut prepared & cooled
Mix sugar, margarine and milk in saucepan and bring to a boil. Remove from heat and add cocoa, coconut, oats and vanilla.
Drop by spoonfuls on wax paper.
he bowl over the crumbled macaroons. Toss to coat.
To
ake pieces. Sprinkle half of coconut over that.
Put rest
Beat softened cream cheese until smooth.
Add sugar, blending thoroughly.
Beat in vanilla and salt; add just enough food coloring to tint.
Refrigerate, covered, for 1 hour.
Shape into teaspoon size balls.
Roll in coconut.
Place on cookie sheet, covered with wax paper, refrigerating for several hours or until firm.
o combine.
Spoon the coconut mixture into the tart crusts
Sprinkle gelatin over cold water.
In saucepan, combine egg yolks with flour; stir until smooth.
Add salt and sugar; gradually stir in milk.
Cook over low heat, stirring constantly, until custard coats back of spoon.
Stir gelatin mixture into hot custard.
Refrigerate until cool, about 1 hour.
Tear cake into large uneven pieces.
Use half of custard over and around cake pieces; sprinkle with half of coconut.
Repeat.
Whip the cream with sugar.
Spread on top of cake and sprinkle with coconut. Refrigerate overnight.
ntil smooth.
Stir in coconut.
Shape into 1-inch
Mix sugar, margarine, dates and beaten egg together on low heat for 8 to 10 minutes.
After it begins to boil, stir often. After dates have almost melted, set aside to cool, about 10 minutes.
Add nuts, Rice Krispies and vanilla.
Roll into small balls and then roll in coconut.
Makes 2 to 3 dozen.
Crumble angel food cake in large or long Pyrex dish.
Mix instant pie filling according to instructions.
Add coconut; then pour over cake and mix thoroughly.
Top with Cool Whip.
Chill in refrigerator.
In bowl, combine oats, nuts and coconut.
In saucepan, combine sugar, cocoa, milk and margarine.
Bring to boil for 1 minute. Add vanilla.
Remove from heat and pour over ingredients in bowl; mix.
Drop by teaspoons onto waxed paper.
Let stand until firm, about 10 minutes.