Caramel deLites® Coconut Caramel Dessert

Ingredients

  • 1 box Caramel deLites® cookies
  • 3 tbs. margarine, melted
  • 1 (8 oz.) pkg. cream cheese, softened
  • ¼ c. sugar
  • 2 tbs. milk
  • 1½ c. non-dairy whipped cream, thawed
  • 1¼ c. cold milk
  • 1 pkg. (4-serving) instant coconut crème pudding and pie filling
  • ¼ c. toasted coconut
  • 3 tbs. semi-sweet chocolate mini morsels
  • Non-stick cooking spray

 

< Go back to Caramel deLites

Instructions

 

Place cookies in a food processor or blender; process until fine crumbs.

 

Spray bottom of a 9-inch square pan with non-stick cooking spray.

 

Combine cookie crumbs and margarine; press evenly in bottom of prepared pan.

 

Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in ¾ cup of the whipped topping; set remainder of topping aside.

 

Spread mixture evenly over cookie layer.

 

Pour 1¼ cup milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth.

 

Pour over cream cheese layer.

 

Chill several hours or overnight.

 

Spread a thin layer of coconut on a baking sheet and bake in a 325 degree oven for 6 to 8 minutes, stirring frequently; cool.

 

Just before serving, spread remaining ¾ cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert.