• Jason Smith

Pineapple Coconut Icebox Treat

Lord Honey, My "Pineapple Coconut Icebox Treat" has all the refreshin' flavors of summertime in a chilled, creamy concoction with a sweet crunchy crust. It's the perfect bite to beat the summertime heat.

Pineapple Coconut Icebox Treat

Serves 12

Ingredients:

Graham Cracker Coconut Crust:

2-cups graham cracker crumbs

8-TBSP butter, melted

2-TBSP brown sugar

3-TBSP cream of coconut

½-cup sweetened coconut flakes

Pineapple Layer:

8 ounces cream cheese, room temp

1-box instant vanilla pudding

1-cup milk

1-can crushed pineapples, drained (reserve ¼-cup pineapple for top)

Topping:

2-cups heavy whipping cream

½-cup powder sugar

½-tsp vanilla

Garnish:

½-jar maraschino cherries, drained

½-cup toasted coconut

Reserved pineapple

Directions:

• Preheat oven to 350°, grease a 9x13 baking pan.

• In a mixing bowl, place the graham cracker crumbs, butter, sugar and cream of coconut; mix together.

• Add coconut flakes and mix.

-- Place graham cracker mixture into the baking pan. Press the mixture evenly into the bottom of pan and bake for 6-8 mins, remove and let cool completely.

• In a mixing bowl, place the room-temp cream cheese and vanilla pudding and whip until fluffy.

--Add the milk and pineapples and fold in.

--spread mixture evenly over crust layer.

• Place the heavy cream, sugar and vanilla into a clean bowl and whip until stiff peaks form; spread all but 1 cup on top of the pineapple layer. Place the 1 cup of whipped cream into a zip-top bag.

• Sprinkle the top with toasted coconut and the 1/4 cup of reserved pineapple.

--Cut corner off zip-top bag and pipe dollops onto top layer.

• Place a cherry on top of each dollop.

• Put in fridge overnight.

Tip: When whipping cream, make sure you don’t whip too long or you will have butter.

ENJOY!!!

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