Yield: 8 Servings
Measure | Ingredient |
---|---|
1½ cup | Graham cracker crumbs |
⅓ cup | Soft margarine; melted |
½ cup | Chopped nuts |
250 grams | Cream cheese; softened |
1 pack | Vanilla instant pudding; 4 serving size |
2 cups | Milk |
284 millilitres | Canned clementines; drained |
200 grams | Coconut; flaked |
2 cups | Dream whip dessert topping; prepared |
Heat oven to 350 degrees. Combine together first 3 ingredients. Press firmly into 13"x9" pan. Bake for 5 mins. Cool.
Beat cream cheese until smooth. Stir in pudding mix. Gradually add milk; beat slowly until well blended. Fold in clementines and 2 cups toasted coconut. Spoon mixture over baked crust. Spread Dream whip evenly over pudding mixture.
Sprinkle with remaining toasted coconut. Chill for 3 hours. Garnish with extra clementines if desired
Source A&P Grocery Flyer
Recipe by: A&P Grocery Flyer
Posted to MC-Recipe Digest V1 #990 by Carol & Bob Floyd <c.floyd@...> on Jan 05, 1998