Hawaiian Dessert Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 package: Yellow cake mix, 18-1/4
Softened,
Ounces,
1 can: Crushed pineapple, 20
3 package: Instant vanilla pudding mix,
oz Well drain,
3 3/8 ounce: Each,
2 cup: Heavy cream, whipped &
4 cup: Cold milk,
Sweetened,
1 1/2 tsp: Coconut extract,
2 cup: Flaked coconut, toasted
1 package: Cream cheese, 8 ounces
Directions:
Mix cake batter according to package directions. Pour into two greased
13-in. x 9-in. x 2-in. baking pans. Bake at 350 deg. for 15 minutes or
until the cakes test done. Cool completely. In a large mixing bowl,
combine pudding mixes, milk and coconut extract; beat for 2 minutes.
Add the cream cheese and beat well. Stir in pineapple. Spread over
the cooled cakes. Top with whipped cream; sprinkle with coconut.
Chill for at least 2 hours. Yield: 24 servings. Editors Note:
Prepared dessert can be covered and frozen for up to 1 month
Recipe By : Taste of Home
Source from luhu.jp
13-in. x 9-in. x 2-in. baking pans. Bake at 350 deg. for 15 minutes or
until the cakes test done. Cool completely. In a large mixing bowl,
combine pudding mixes, milk and coconut extract; beat for 2 minutes.
Add the cream cheese and beat well. Stir in pineapple. Spread over
the cooled cakes. Top with whipped cream; sprinkle with coconut.
Chill for at least 2 hours. Yield: 24 servings. Editors Note:
Prepared dessert can be covered and frozen for up to 1 month
Recipe By : Taste of Home
Source from luhu.jp