 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
As a mother of two, a part-time student and a full-time employee, I appreciate freezer dishes that don't take away from family time in the evening, notes Kim Ridgeway from Okeechobee, Florida. These creamy coconut wedges are a frequent request in my home. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
1/2 teaspoon rum extract |
1 can (8 ounces) crushed pineapple, undrained |
2-1/3 cups flaked coconut, divided |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
Directions:
1. In a large bowl, beat the cream cheese, sugar and extract until smooth. Fold in the pineapple, 2 cups coconut and 2 cups whipped topping. Pour into an ungreased 9-in. pie plate. Top with remaining whipped topping.
2. Toast remaining coconut and sprinkle over the top. Cover and freeze for at least 3 hours before cutting. May be frozen up to 3 months. Yield: 6-8 servings.
|
|