Ingredients

The following ingredients have 4 Servings
  • 1 (13 oz) pkg. Mother’s Macaroons coconut cookies
  • 1/3 cup melted butter
  • 1/4 cup coconut
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1 Tbsp lemon juice
  • 4 oz. light cream cheese, softened
  • 1 3/4 cup of milk
  • 2 (3.4 oz) pkg. instant vanilla pudding
  • zest of 2 lemons
  • 3/4 cup light sour cream

Instruction

  • Preheat oven to 350 degrees.
  • In a blender or food processor, crush cookies to create crumbs. Mix the melted butter with the crumbs and press into a 9 inch pie plate. Bake for 10 minutes and allow to cool.
  • Spread coconut into the bottom of a shallow oven safe dish and bake at 350 degrees for 7 to 10 minutes, stirring occasionally until toasted. Allow to cool.
  • In a bowl, beat whipping cream with powdered sugar and lemon juice until stiff peaks form. Set aside.
  • In a bowl, beat cream cheese and slow beat in the milk. Then add the dry pudding mix and beat for 1 minute. Fold the sour cream into the mixture. Then fold in half of the prepared whipping cream along with the lemon zest.
  • Spoon mixture into cooled crust. Place in fridge for 2 hours. to set. Also place remaining whipped cream in fridge until time to serve.
  • To serve, garnish with remaining whipped cream and toasted coconut. Serve 8.