Yield: 8 Servings
|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|
|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