Coconut Angel Squares
Quick Cooking
- try a FREE ISSUE today!
I have so many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became the one I prefer because it tastes like a coconut cream pie with only a fraction of the work.
-Betty Claycomb, Alverton, Pennsylvania
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 1 prepared angel food cake (8 inches), cut into 1/2-inch cubes
- 1-1/2 cups cold milk
- 2 packages (3.4 ounces each) instant coconut cream pudding mix
- 1 quart vanilla ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup flaked coconut, toasted
Directions:
Place cake cubes in a greased 13-in. x 9-in. dish. In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Add ice cream; beat on low just until combined.
Spoon over cake cubes. Spread with whipped topping; sprinkle with coconut. Cover and chill for at least 1 hour. Refrigerate leftovers. Yield: 12-15 servings.