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Baked Coconut Pudding Recipe


1/2 cup butter, softened

2 eggs

1/2 cup white sugar

1 (3 ounce) package nonstick gelatin

1/4 cup water

1 tablespoon lemon zest

1 (3 ounce) package instant vanilla pudding mix

1/2 cup butter


Heat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by placing 8 cookies on each sheet. Melt butter in a large bowl over medium heat. Beat in eggs and sugar until light and fluffy. Beat in gelatin and water. Mix slowly, adding one-quarter cup at a time until mixture is thickened.

Caution: the pudding will be very thick! Spread over cookies.

Bake cookies in the preheated oven for 1 hour, or until lightly browned. Do not overbake! Allow to cool completely before cutting into squares.


Donool Horok writes:

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Very good, but I would cool the rotisserie a bit before serving. And certainly skip the MSG if I could avoid it. Very simple.