Coconut Delight

12 ingredients
9 steps

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (3 ounce) package instant coconut cream pudding mix
  • 1 (12 ounce) carton frozen whipped topping, thawed,divided
  • 1 1/2 lbs poundcake, cut into 1 inch cubes
  • 1 quart blueberries, fresh or frozen,thawed
  • 1 quart fresh strawberries, cut in half
  • 1 cup coconut, divided
  • additional blueberries (optional)
  • additional strawberry (optional)
  • 1/4 cup coconut, cooked to light brown (optional)

Directions

  1. 1
    In a mixing bowl, beat cream cheese and confectioners' sugar.
  2. 2
    Add milk and pudding mix; mix well.
  3. 3
    Fold in 1-1/2 cups of whipped topping.
  4. 4
    Place half of the cake cubes in a 4-quart glass bowl.
  5. 5
    Layer with half of the berries, coconut, and pudding mix.
  6. 6
    Cover with remaining cake cubes.
  7. 7
    Layer with the remaining berries, coconut, and pudding mixture.
  8. 8
    Spread remaining whipped topping over top.
  9. 9
    Garnish with additional berries and lightly brownish coconut if desired.

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