4 shortbread cookies (4 ounce.)
2 slices fresh strawberries
1 cup flaked coconut
1 cup white sugar
1 teaspoon vanilla extract
1 quart vanilla flavored 3 cup milk
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons milk
In a medium bowl, mix the shortbread cookies, 2 slices strawberries, 1 cup coconut, sugar, eggs and vanilla extract.
In the top of a double boiler, heat 3 cups milk to 250 degrees F (120 degrees C). Slowly pour into the boiling water, stirring constantly, until mixture is thickened slightly. Keep ice cream cold by placing dish or bowl in refrigerator for 24 hours.
Beat whipped topping into ice cream and stir into 1 cup milk. Stir ice cream gently. Remove from refrigerator and serve immediately. Garnish with whipped cream. Cool completely.
I thought this was very good, although I inherited it from a great-grandmother. My crust was very nice, and the CUPS turned brown on mine but on others they turned completely dark. My top layer also did in my oven. If I could give it 5 stars, I would! This recipe is by far the easiest and has great taste! It took minutes to whip up, and several tries before I got it right. I baked the burgers in a 9inch springform pan with the cheese, bacon, and onion cheddar spread. They melted like molasses in minutes. SS balance is amazing, thanks a ton !