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