Thread: recipes

Originally Posted by Hogster1

Griz I will be needing that coconut one as well.

As soon as I figure out how to attach it....may have to type it out, if I can find the typewriter....

LOL no hurry

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Layered Coconut Cream Cheescake Bars

What you need:
84 nilla Wafers, divided
6 Tbsp, butter melted
1 8oz Philadelphia cream cheese softened
3 Tbsp powdered sugar
1 8 oz tub Cool Whip
2 3.4oz pkg Jello instant pudding(1 vanilla 1 coconut cream)
2 1/2 cups cold milk
1 1/2 cups Baker's Angle Flake Coconut toasted divided

Reserve 24 wafers, crush remaining wafers,, mix with butter, press onto bottom of 13x9 inch pan. Refrigerate while preparing filling
beat cream cheese and sugar with mixer until well blended. Whisk in 1 cup cool whip. Carefully spread over crust. Stand reserved wafers around edges.
beat pudding mixes and milk with whisk in medium bowl 2 min. stir in 1 cup cool whip and 3/4 cup coconut; spread over cream cheese layer, top with remaining cool whip and coconut.

To toast coconut, spread evenly in shallow pan bake at 350 for 7-10 min or until lightly browned stirring frequently. or spread in microwaveable pie plate, on high 3 min careful not to burn.

Thanks Griz. My wife is sick of me talking about it.
Now if I can just get her to make it. LOL

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Here ya go Hogster…
Brownie Delight
1 pkg brownie mix (13x9 pan size)
cream cheese 1 8 oz and 1 3 oz
2 cups powdered sugar
1 16oz cool whip (divided)
2 cups cold milk
1 pkg. instant chocolate pudding
½ cup chopped pecan
Maraschino cherries
Chocolate or Carmel syrup


Bake brownies according to packagedirections. Cool completely. Beat Cream Cheese and sugar for 2minutes. Fold in 2 cups whipped topping. Spread over brownies. Inanother bowl combine the milk and pudding mix, beat until smooth. Refrigerate 5 minutes, then spread over the cream cheese layer. Spread with remaining cool whip, drizzle with chocolate syrup, addcherries and pecans, refrigerate until ready to serve.