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Coconut Cream Pie V Recipe

Ingredients

1 (9 inch) prepared chocolate cookie crumb crust

2 (1 ounce) squares unsweetened coconut cream

1 (3.5 ounce) package instant coconut cream pudding mix

1 teaspoon instant coconut cream sherbet

2 teaspoons clear lemon sherbet

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.

In a medium bowl, mix together cream and pudding mix. Stir in sherbet, lemon sherbet and coconut cream pudding mix. Drop mixture onto prepared cookie sheet.

Bake in the preheated oven for 30 minutes. Remove from oven and allow to cool completely.

Comments

Potrono writes:

⭐ ⭐ ⭐ ⭐ ⭐

Great recipe! I used thyme and rosemary instead of spices, and I didn't have any horseradish, but I will make it again--scrumptious!