Welcome!

Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, April 4, 2016

Coconut Cream Dream

IT Guy is a coconut NUT! Loves it. Candy, desserts, whatever....he’s a fan. So I knew he would love this. My mom has made something similar to this since I was a kid so switching up the pudding flavors and adding some toasted coconut on top turned an old family favorite into this! I took this to a potluck and also made a pan just for us...in the same week. Yep...it’s that good. And aside from toasting the coconut in the oven, this is NO-BAKE! Perfect for summer!
Coconut Cream Dream
 
1 14-ounce package Golden Oreo’s
6 tablespoons butter ~ melted
2 8-ounce containers Cool Whip
1 8-ounce block of cream cheese ~ room temperature
1/3 cup sugar
2 3.4-ounce boxes instant coconut cream pudding
3 1/4 cups milk
2 tablespoons milk
1 1/2 cups coconut ~ toasted (Preheat oven to 375 degrees. Spread coconut onto a cookie sheet and toast for 10-15 minutes until lightly browned. Watch closely so it doesn’t burn.)
 
Lightly spray a 9x13 inch pan with cooking spray.
 
In a food processor, crush the Oreo’s then add the melted butter until combined.
 
Spread mixture into prepared pan and chill while preparing other ingredients.
 
In a large mixing bowl, combine the cream cheese and the sugar. 
 
Add the 2 tablespoons of milk and mix until smooth.
 
Add 1 1/4 cups of Cool Whip to the cream mixture and fold in with a spatula.
 
Spread cream cheese mixture on top of cookie crumb crust.
 
In a medium bowl, mix the pudding with the 3 1/4 cups of milk until well blended.
 
Add the remaining Cool Whip from above and fold in gently.
 
 Spread pudding mixture on top of cream cheese mixture.
 
Cover with plastic wrap and chill until set.
 
Spread the remaining container of Cool Whip over pudding mixture.
 
Sprinkle with toasted coconut.
 
Chill.

Let's go!

Crush the cookies in a food 
processor then add the melted butter.

Spread the crumbs into the 
bottom of the prepared pan.



Mix the cream cheese, sugar and 
2 tablespoons of sugar together.

Add 1 1/4 cups of Cool Whip.

Spread onto the crust.

Mix the pudding and the 3 1/4 
cups of milk then fold in the 
remaining Cool Whip from 
what was added to the cream 
cheese mixture.

Spread onto the cream 
cheese mixture and chill.

Spread with remaining container of 
Cool Whip and sprinkle with the 
toasted coconut. Then eat this yumminess you just created!!