Pina Colada Dessert Cups

By Jacky H

Ingredients

• Crust
• 1 1/2 cups crushed vanilla wafers
• 2 Tbsp sugar
• 1/2 cup melted butter
• 1/4 tsp nutmeg
• 1/2 cup toasted coconut
• Filling
• 1 1/2 pints heavy whipped cream
• 18 oz crushed pineapple (lightly squeeze out some juice)
• 2 Tbsp dark rum
• 1/2 cup toasted coconut
• 1 1/2 tsp unflavored gelatin
• 1/4 cup cold water
• 16 oz serving vanilla pudding (unprepared)
• Cool Whip if desired

Preparation

Step 1

Crust

Mix crumbs with sugar, nutmeg and coconut then add melted butter. Press into a 9" pie plate and bake at 350 for approximately 10 minutes or until lightly brown. Cool completely.

Filling

1. Dissolve the gelatin in the cold water by placing the bowl in another bowl of hot water. Stir until dissolved.
2. Blend heavy cream and dry vanilla pudding and mix well then whip at high speed one minute or until stiff peaks form.
3. Add pineapple, gelatin and rum to mixture and blend well.
4. Pile onto crust and sprinkle with toasted coconut.
5. Chill at least 3 hours.

To toast coconut place on cookie sheet and bake at 350 stirring every 3 minutes.