Ingredients

The following ingredients have 19 Servings
  • 1 cup graham cracker crumbs
  • 6 tablespoons melted butter
  • 1/4 cup powdered sugar
  • 1 package Jell-O vanilla instant pudding
  • 1 cup cold milk
  • 1 cup Cool Whip (thawed)
  • 3/4 cup sweetened flake coconut
  • Carmel Sauce (optional)

Instruction

  • Preheat oven to 350 degrees
  • Grease mini muffin pan with non-stick butter spray
  • In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon TIP: Some people find that this is too much butter and the butter starts to pool – Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.
  • Evenly distribute mixture to the mini muffin cups. Press along the bottom and sides to make a “cup”. Do not make the bottom too thick or the butter could pool when cooking.
  • Bake for 5 minute or until top edges start to get golden brown.
  • Let cool completely.
  • When cool, use a knife to loosen cups and “pop” out of muffin pan.
  • Combine pudding mix and milk in medium bowl with whisk for about 2 minutes. Stir in 1/2 cup of Cool Whip and 1/2 cup coconut.
  • Place pudding mixture in a plastic sandwich bag and cut the bottom corner off – use this to fill the cups with the pudding (or you can just use a spoon to place a spoonful in the cup.
  • Refrigerate until firm.
  • Toast remaining coconut.
  • HOW TO TOAST THE COCONUT: Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 3-5 min. or until lightly browned, stirring frequently.
  • Sprinkle toasted coconut on top of pudding