Make-Ahead Coconut Cream Frozen Dessert recipe

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Ingredients

2 ½ cups finely crushed buttery crackers (such as Ritz®)
½ cup unsalted butter, melted
1 ¼ cups milk
2 (3.4 ounce) packages instant coconut cream pudding mix
½ gallon vanilla ice cream, softened
1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed

Nutrition Info

218.1 calories
carbohydrate: 24 g
cholesterol: 30.5 mg
fat: 12.4 g
fiber: 0.8 g
protein: 2.4 g
saturatedFat: 7.7 g
servingSize: -
sodium: 181.4 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 1 1/2 cups of cracker crumbs and butter together and press into the bottom of a glass or foil pan. Reserve remaining 1 cup of crumbs for topping.

  2. Mix milk and pudding mixes together in a large bowl. Mix in softened ice cream. Pour over crust, top with whipped topping and reserved cracker crumbs. Cover and freeze, at least 2 hours.

  3. Remove from the freezer and allow to thaw. Cut into 24 pieces.

Recipe Yield

24 servings

Recipe Note

A real crowd pleaser. Make this refreshing dessert with pudding mix and ice cream. Make it up to a week in advance, freeze it, then remove from freezer the morning of, let it thaw, and enjoy.

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