INGREDIENTS
- 1 pkg. (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
- 1 cup heavy whipping cream, divided
- 1/2 cup cold water
- 1 pkg. (3.4 oz.) vanilla instant pudding & pie filling mix
- 4 cups fruit (raspberries, sliced bananas, kiwifruit, grapes and/or strawberries)
- 1/4 cup flaked coconut
INSTRUCTIONS
PREHEAT oven to 325° F. Grease large baking sheet or pizza pan. Press dough onto prepared sheet or pan to measure an 8-inch circle.
BAKE for 16 to 18 minutes or until lightly golden. Cool completely in pan on wire rack.
BEAT 1/2 cup cream, water and pudding mix in medium mixer bowl for 1 minute or until thoroughly blended. Let stand for 5 minutes.
BEAT remaining 1/2 cup cream in large mixer bowl until soft peaks form. Gently fold pudding into the whipped cream until well blended.
SPREAD pudding mixture evenly over cooled crust to within 1/2-inch of edge. Arrange fruit as desired on top of pudding mixture. Sprinkle with coconut. Serve immediately or refrigerate up to 1 hour before serving.
TIP:
• Coconut can also be toasted.
• Cookie crust and pudding mixture, which should be refrigerated, can be made ahead and stored separately.
BAKE for 16 to 18 minutes or until lightly golden. Cool completely in pan on wire rack.
BEAT 1/2 cup cream, water and pudding mix in medium mixer bowl for 1 minute or until thoroughly blended. Let stand for 5 minutes.
BEAT remaining 1/2 cup cream in large mixer bowl until soft peaks form. Gently fold pudding into the whipped cream until well blended.
SPREAD pudding mixture evenly over cooled crust to within 1/2-inch of edge. Arrange fruit as desired on top of pudding mixture. Sprinkle with coconut. Serve immediately or refrigerate up to 1 hour before serving.
TIP:
• Coconut can also be toasted.
• Cookie crust and pudding mixture, which should be refrigerated, can be made ahead and stored separately.
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