Serves 15
Coconut Surprise
1 c flour
1/2 c melted Oleo
1/2 c chopped nuts
1 c powdered sugar
1 8oz package cream cheese, softened
1 13 1/2oz container cool whip, divided
1 6oz package frozen coconut
2 3 3/4oz packages French vanilla instant pudding
3 c milk
Mix flour, Oleo, nuts. Press into 9x12 baking dish. Bake at 350°
for 20 minutes. Cool. Cream sugar and cream cheese. Fold in 1 cup
cool whip. Spoon on crust and sprnkle with half the coconut. Combine
pudding and milk. Beat until thick. Spread pudding mix over cream
cheese layer. Cover with rest of whipped topping and coconut. Chill.
1 package pistacio jello
16oz cool whip
1 large (16oz) can chunk pineapple
1 can (8oz) crushed pineapple
1 c chopped walnuts
1 c shredded coconut
1 c miniature marshmallows
Mix cans of pineapple, including juice. Sprinkle puzzing mix on top.
Let site for 3 minutes. Mix in nuts and coconut. Slowly fold in Cool
Whip and marshmallows.