3 (3 ounce) packages instant coconut cream pudding mix
2 (3 ounce) packages instant coconut cream pudding mix
1/4 cup vegetable oil
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
1 (14 ounce) can coconut cream
2 (3 ounce) packages instant coconut cream pudding mix
1 (8 ounce) can evaporated milk
1 teaspoon vanilla extract
8 (1.5 ounce) squares unsweetened coconut cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch or larger round pans.
In a large bowl, mix pudding mix, pudding mix, vegetable oil, sugar, vanilla, almond extract, lemon extract and coconut cream. Mix well. Spread mixture into the prepared pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting into bars.