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| Coconut
Cloud |
| 2
packages (3 ounces each) ladyfingers
1 package (6-serving size) instant vanilla
pudding & pie filling mix
3 cups milk
2 cups flaked coconut
1 container (8 ounces) frozen whipped topping,
thawed
Toasted coconut* for garnish |
| Line
bottom and side of 9 x 3-inch springform pan with ladyfinger halves,
split sides up; set aside. Prepare pudding mix according to package
directions for pudding using 3 cups milk. Refrigerate 5 to 10 minutes.
Tear remaining ladyfingers into bite-size pieces. Fold into pudding with
coconut. Spoon into ladyfinger-lined pan. Spoon and spread whipped
topping over filling. Garnish with toasted coconut. Cover and
refrigerate several hours or overnight. Remove side of pan just before
serving.
*To Toast Coconut: Place in thin
layer on baking sheet. Bake at 350° for 12 to 15 minutes or until very
lightly browned. Cool completely.
8 to 10 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
