4/5
(1 Votes)
Ingredients
- CRUST:
- 2 pkg cocoanut instant pudding
- 2 c evaporated milk
- 1 c cold water
- 2 c cook whip
- 2 c graham crackers
- 1 stick butter, melted
- 2 T sugar
- TOPPING:
- 1 c cool whip
- 1/2 c toasted coconut
- 1/4 c fudge sauce for drizzling
Preparation
Step 1
Mix and press crust into 11x7 pan
Mix Pudding with milk and water and mix for 2 minutes
Let stand 1 minute
Fold in tub of cool whip and mis well
Pour over crust and refrigerate 3 hours
Spread 1 c cool whip over pudding and make swirls
Sprinkle wit toasted coconut and Drizzle with chocolate