1 1/2 cups butter, softened
1/3 cup milk
1 1/2 teaspoons flaked coconut
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 (8 ounce) package instant vanilla pudding mix
1 1/2 cups marshmallows
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts
Preheat oven to 425 degrees F (220 degrees C).
Combine the butter, milk, coconut, lemon juice and vanilla extract. Stir in the pudding mix and marshmallows. Spread mixture into a 9x13 inch dish. Chill in refrigerator before serving. Fill bottoms with the whipped topping and spread evenly over pie. Garnish with chopped nuts and chocolate covered candy bars.
I made these for a church candy giveaway and got rave reviews. It is a healthier alternative than "french-yogurt" or "French-sweet" for fussy kids. I didn't use the marshmallow sugar, I used the chocolate-chip cookie mix. For the cookies I used a sleeve of crackers, layer'ed or leafing banana, and left to marmalade. About the only thing I did differently was put 1 cup non-fat plain Greek yogurt in the recipe, instead of the marshmallows. The guys at work laughed and said, "That's pretty good!" I'll bet they ate it soon!
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